Love chicken? Then you have got to try this slow cooker Jamaican style coconut curry chicken. Succulent chicken thighs (boneless and skinless) are marinated, seared and braised in the crock pot for several hours.
I'm so excited to share this Jamaican curry chicken with coconut milk recipe, it's not just any old dish. This is a variation that is succulent, tasty and finger licking good in your crock pot.
**ATTENTION! I have added some additional herbs/spices .i.e bay leaves, cilantro and coriander that you won't typically find in Jamaican cooking. These additions are simply a matter of preference and the way I like to make this recipe! So there's no need for anyone to state "that's not how Jamaicans cook curry" as I said this is my way!!!**
This recipe is like the officially sister or cousin to another Jamaican Classic. I recently posted a slow cooker version of Brown Stew Chicken which I promise you will love, using boneless, skinless chicken thighs!
If you have been following my culinary journey then you would know that I like to rotate between different meat based dishes from goat to beef or even a vegan based Curried Butter Beans dish.
A few days ago I while buying some groceries I picked up some boneless/skinless chicken thighs.
When it comes to skinless/boneless poultry I would normally buy chicken breasts but for the past year or so I've been leaning towards eating more thighs as opposed to breasts.
I personally find thighs albeit skin and bone free more flavoursome and not as dry tasting as their breast counterpart.
For this recipe most Jamaicans would use chicken that is on the bone but I wanted to switch things up and go with my preference.
**PLEASE NOTE, THIS RECIPE IS NOT THE SAME AS MY JAMAICAN CURRY CHICKEN RECIPE. JAMAICAN COCONUT CURRY CHICKEN AND JAMAICAN CURRY CHICKEN ARE BOTH DIFFERENT RECIPES**
Plus I wanted the theme of the recipe to be more lean and low in carb.
Reasons to cook meat in the slow cooker
- Cuts down on the prep time
- Can use the cheapest cuts of meat
- You can prep your recipe from the night before
- Cook your food (cost efficient) for several hours
- Reduces the amount of liquid that is used
- Leave the dish to cook unattended (for most of the time)
As you can see from the list above, cooking in your slow cooker is the way forward. However, there is a catch to this recipe that is I do like to sear the meat as opposed to turning this into a dump and start dish.
Now you may wonder why I do this? It's simple! Searing the meat is what seals in that flavour.
This really locks in all the goodness and is a step I refuse to compromise on. Granted it derails the recipe by roughly an additional 10 minutes but it's totally worth it.
Having tried the dump and start method I personally don't feel that the meat is flavoursome. I mean don't get me wrong it's still delicious but there's a huge difference between searing and not searing the meat.
The steps
- Place all of the meat in a large bowl and use a fork/knife to make small holes. This will help the seasoning to penetrate (make sure the meat is blotted dry from washing it).
- Sprinkle in 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 tablespoon 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 will take about 10 minutes or so (it's normal for the chicken to extract its own juices increase the heat to high to help evaporate the liquid and lock in that flavour).
- 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 (cocount 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 and black pepper if required.
- Discard the bay leaves, scotch bonnet and thyme stems prior to serving.
Do you have to sear the meat first?
I highly recommend that you do this, as mentioned before, searing really yields much more flavour. However, if you are pushed for time nor do you feel like doing it then by all means skip this step.
Is this dish spicy?
No, it's not spicy at all. It's generously seasoned but I wouldn't say it is extremely hot or fiery. If you want to add extreme heat then slice up the scotch bonnet or some hot sauce instead.
Do you have any other meat based curry recipes?
Curry Goat, Creamy Coconut Curry Chicken, Curry Shrimp and Curry Chicken
Where can you buy scotch bonnet or coconut cream?
Coconut cream is solid in Caribbean/Asian stores in blocks. It's cheaper to purchase it from these places than a health food store/online where it is commercially sold as "coconut manna or butter".
Scotch bonnet is found in African/Caribbean food market since both of these ethnic groups use this pepper.
Can you cook this chicken dinner in a crock pot/slow cooker for longer than 4 hours?
Yes, simply set your slow cooker to low and adjust the duration to 6 hours instead. If you are extending the time you may need to add a abit more water to compensate for the additional 2 hours.
Notes and tips
- As Caribbean tradition all meat is washed with lime/lemon and vinegar/salt before being seasoned. Please refer to my post entitled "How to Clean Meat" for more details..
- If you want a more rich taste, definitely add some coconut cream. It's also known as coconut butter or manna.
- This is a freezer friendly meal.
- Make sure the scotch bonnet doesn't burst or prick it or it will ruin the recipe and make it too hot.
- Feel free to use my All Purpose Seasoning and Homemade Curry Powder if you want to or use your own preferred brand.
- For best results I would recommend leaving the meat to marinate overnight and sear the meat for more flavour.
- I like to use a fork to make small holes in the meat before adding the seasoning. This will help the seasoning to penetrate the meat even more.
- Use whatever cut of meat that you want, I like using skinless/boneless thighs but feel free to use breasts, thighs, legs etc...
- To make this dish more lean I would use skinless/boneless chicken and serve with vegetables or cauliflower rice.
- Don't keep lifting the lid of your unit. Slow cookers are designed to cook with little or no interference. Each time you lift the lid, you are allowing the heat to escape.
Serving suggestions
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Jamaican Coconut Curry Chicken (Slow Cooker)
Ingredients
- 2 ½ - 3 lb chicken of your choice (1.13kg)I used skinless/boneless thighs
- 3 tablespoon curry powder (18g)see notes for recipe to homemade recipe
- 1 tablespoon onion powder (7g) or granules
- 1 tablespoon garlic powder (8g) or granules
- 1 tablespoon all purpose seasoning (7.5g)
- 1 tablespoon black pepper (6g)
- 1 teaspoon ground ginger (2g)
- 1 teaspoon ground coriander (2g)
- ½ tablespoon cilantro (0.2g)fresh or dried
- ½ tablespoon parsley (2g)fresh or dried
- ½ tablespoon pink salt (9g)
To saute the chicken
- 4 tablespoon olive oil (56g)can use coconut oil
- 1 tablespoon curry powder (6g)
- 1 medium onion chopped
- 2 scallion sliced
- 4 garlic cloves minced
- 6-8 sprigs of fresh thyme or dried
- 1 ½ cups full fat coconut milk (355ml)**MUST BE FULL FAT**
- a knob of coconut cream (about ยผ cup) known as coconut butter or manna
- 2 bay leaves
- 1-2 large carrots sliced and halved
- 1 cup mixed bell peppers chopped (150g)
- additional pink salt, black pepper or seasoning to taste
- scotch bonnet (whole) optional
Instructions
- Place all of the meat in a large bowl and use a fork/knife to make small holes. This will help the seasoning to penetrate (make sure the meat is blotted dry from washing it).
- Sprinkle in 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 tablespoon 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 will take about 10 minutes or so (it's normal for the chicken to extract its own juices increase the heat to high to help evaporate the liquid and lock in that flavour).
- 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
Video
Notes
- As Caribbean tradition all meat is washed with lime/lemon and vinegar/salt before being seasoned. Please refer to my post entitled "How to Clean Meat" for more details..
- If you want a more rich taste, definitely add some coconut cream. It's also known as coconut butter or manna.
- This is a freezer friendly meal.
- Make sure the scotch bonnet doesn't burst or prick it or it will ruin the recipe and make it too hot.
- Feel free to use my All Purpose Seasoning and Homemade Curry Powder if you want to or use your own preferred brand.
- For best results I would recommend leaving the meat to marinate overnight and sear the meat for more flavour.
- I like to use a fork to make small holes in the meat before adding the seasoning. This will help the seasoning to penetrate the meat even more.
- Use whatever cut of meat that you want, I like using skinless/boneless thighs but feel free to use breasts, thighs, legs etc...
- To make this dish more lean I would use skinless/boneless chicken and serve with vegetables or cauliflower rice.
- Don't keep lifting the lid of your unit. Slow cookers are designed to cook with little or no interference. Each time you lift the lid, you are allowing the heat to escape.
Sean Lavelle says
After getting all the bits together I made this. It was well worth it. Very tasty and creamy.
Charla says
Thanks Sean.
Ceejay Young says
What an outstanding dish! Made this tonight for my husband and me (so cut the recipe in half). Didn't have a scotch bonnet so used an Armageddon pepper from our garden! Only pricked it and then took out at the end. The result was too spicy, so tempered it with more coconut cream and a tiny bit of sugar. That did the trick Super spicy, but not unbearable. Will definitely make this again! Thanks for the delicious journey into Jamaican cooking.
Charla says
Hi Ceejay, I'm glad you liked the curry and the level of spiciness was tolerable.
Brandi P. says
Can you sear the the night before, refrigerate then put in crockpot the next day?
Charla says
Yes, that should be fine.
Kurrie says
Went straight by the recipe! Amazing! Will definitely be making again!!!
Charla says
Yay! That's what I like to hear!!
Liz says
I made it and it was delicious!! My husband doesnโt like curry but he loved this recipe. I will be doing it again but double quantity ๐
Charla says
Aww thank you so much Liz, I love it when I convert even people who wouldn't love a specific recipe to actually enjoy it too.
Carla Sloter says
One of my favorite recipes!! We miss Jamaica and this brought back memories.
How would you cook this in an Instant Pot?
Charla says
Hi Carla, glad you like the recipe unfortunately I don't have an instant pot version of this recipe and haven't tried making it in my IP (yet). So Sorry!
Keele says
If I use fresh ginger do I still put in the 1 teaspoon ?
Charla says
Hi Keele, yes please use the same amount ๐
Charlotte says
Looks delicious could I cook on low in the slow cooker for a longer time?
Thank you
Charla says
Hi Charlotte, Yes, you can cook on low for longer if you wish (up to 6 hours) just keep an eye on the liquid levels in case you may need to add a bit more after 4 hours.
Kim says
Hi Charla!
Hope you are doing well ๐ Iโm getting ready to take my chicken out the fridge to make this recipe but I just read to the end and realized itโs a slow cook recipe (totally missed it in the title because this is a previous saved recipe I pinned to my board) and I donโt have 4 hours. Do you have suggestions on how to cook it on the stove, instead of in the slow cooker, with all of the same ingredients in 2 hours or less?
Thank you!
Kim
Charla says
Hi Kim, you should be able to make follow the recipe and make it on the stovetop. I can't see any major adjustments that would need doing. In my humble opinion after making this recipe countless times, it taste much better when cooked over several hours which is why I specifically tailored it towards slow cooking. That being said, that doesn't mean you can't make it on the stove, it's just the overall flavour really comes out after cooking over a long period of time. I hope that helps and thank you for reaching out to me.
Mrs PRT. says
Charla, Charla, Charla!!!! Gurl... (Lol) I looked up this recipe yesterday and did not have a chance to season it overnight but I made the dish yesterday morning. My Hubby LOVED it and then today he called me on his lunch hour to tell me how it was "banging" (lol) even more so today. I did it with wings and although it was a lot of bones that's what I had in my fridge (Amish Market Meats) but I will definitely make it with thighs next time. Thank you for this wonderful recipe. I've made a curry recipe before but this is the best one ever.
Charla says
Hi there, thank you so so much. I'm always so excited and happy when people make my recipe and most importantly....LOVE THE RESULTS. Sounds like hubby had a happy tummy and I'm sure you did too. As always I appreciate the support and do try the recipe with thighs too, you will love it even more and hubby too!
Sam says
This recipe is 20 out of 10! I made it using beef but am making it again three days later using chicken. The beef was so darn good and everyone In my house loved it. I canโt believe I made it! Itโs like a restaurant meal. You need to make this curry NOW! ๐๐คค
Charla says
This is brilliant news Sam, good job! I have some beef in the freezer so will be sure to try it out. Thank you!
Brandy says
I made this tonight, turned out wonderful! Love it! Thank you for sharing.
Charla says
Thank you so so much for your feedback Brandy
Lola Osinkolu | Chef Lola's Kitchen says
My kids would love this one!
Charla says
I'm so glad to hear that Lola.
Beth says
This looks so delicious and tasty! My husband is going to love this recipe! Can't wait to give this a try!
Charla says
Awesome! I hope your husband loves it as much as we do.
Jen says
I completely agree with you about it totally being worth it to sear the meat. Cannot wait to get this into my slow cooker and then into my belly!
Charla says
I'm glad you agree with searing the meat first and thank you!
Naadirah says
Why is protein -2g?
Charla says
Thanks for pointing that out my the nutritional content is automatically calculated and it picked up the dash next to the pounds of chicken as a negative number so I had to reset the whole thing. All is good now!
Gina says
So much flavor packed into this dish! We love it with thighs for a restaurant quality meal at home!
Charla says
Thank you so much Gina
Ty says
Oh wow this coconut curry chicken is so flavorful. Thank you so much for sharing this recipe!
Charla says
You are very welcome Ty