Slow Cooker Jamaican Curry Chicken Recipes

JAMAICAN COCONUT CURRY CHICKEN (SLOW COOKER)

Steps:

• Place all of the meat in a large bowl and use a fork/knife to make small holes. This will helps seasoning to penetrate (make sure the meat is blotted dry from washing it).
• Sprinkle the curry powder, ground coriander, onion powder, garlic powder, ginger, black pepper, all purpose seasoning, pink salt, parsley and cilantro.
• Use your hands (can wear gloves) to work the seasoning into the chicken.
• Wrap the bowl and leave to marinate in the refrigerator for several hours or overnight (recommended).
• On medium heat, add the olive oil to the skillet and add 1 tbsp of curry powder and cook the curry for about 1 minute.
• Add the onion, scallion and garlic then proceed to saute in the pan until soft and translucent.
• Now add the chicken and begin to sear the chicken until the meat turns color/seal and is no longer pink. This is will take about 10 minutes or so (it's normal for the chicken to extract its own juices).
• Once seared, transfer the contents of the skillet to your crockpot.
• Add the bay leaves, scotch bonnet, thyme, coconut milk and knob of coconut cream (coconut butter/manna).
• Switch the slow cooker on, cover the crock pot with a lid and set to cook on high for 4 hours.
• 1hr-45 minutes before the cooking time is done add your carrots and mixed bell peppers.
• Once the cooking time has finished do a taste test and adjust for additional pink salt, black pepper or more seasoning if required.
• Discard the bay leaves, scotch bonnet and thyme stems prior to serving

JAMAICAN CURRY CHICKEN

Steps:

• Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
• Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
• Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

SLOW COOKER JAMAICAN CURRY CHICKEN

Steps:

• Season chicken with, salt, pepper and curry spice and set aside
• In a large skillet or non stick pan, heat oil over medium heat, until hot, and then add the chicken and brown on both sides about 4-5 minutes until chicken is brown.
• Remove chicken and set aside. Drain oil and leave about 2 tablespoons
• Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. You may add scotch bonnet now or add it towards the last 45 minutes when adding the vegetables
• Add coconut milk, water , bay leaf ,and tomato paste; continue cooking for another 2 minutes.
• Salt( I used about 1 teaspoon and ½ teaspoon chicken bouillon ,adjust to taste)
• Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes.
• Slow cook for about 3-4 hours on high or 6-7 hours on low . Start checking after 2 1/2 hours and adjust cooking times.
• About 45 minutes or an hour before chicken is ready throw in vegetables, continue cooking until chicken and vegetables are ready.
• Remove adjust salt and pepper , if necessary and serve

SLOW COOKED JAMAICAN CURRIED CHICKEN

Steps:

• Mix the meat with all the above ingredients except the thyme in a.
• large pot to coat. Ensure the meat is thoroughly mixed and covered.
• Place the mixture in the crock pot, add the snipped thyme.
• Cook on high 1 hour, reduce to low and cook for 5-6 hours or until tender and juices run clear.

SLOW COOKER COCONUT CURRY CHICKEN

Steps:

• Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
• Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.