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Jamaican Coconut Curry Chicken (Slow Cooker)

Learn how to make this delicious Jamaican style coconut curry chicken in your crock pot, so flavoursome and delicious.
Course Main Course
Cuisine Jamaican
Servings 6 people
Calories 408kcal
Author Charla


  • 2 ½ - 3 lb chicken of your choice I used skinless/boneless thighs
  • 3 tablespoon curry powder see notes for recipe to homemade recipe
  • 1 tablespoon onion powder or granules
  • 1 tablespoon garlic powder or granules
  • 1 tablespoon all purpose seasoning
  • 1 tablespoon black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • ½ tablespoon cilantro fresh or dried
  • ½ tablespoon parsley fresh or dried
  • ½ tablespoon pink salt

To saute the chicken

  • 3 tablespoon olive oil can use coconut oil
  • 1 tablespoon curry powder
  • 1 medium onion
  • 2 scallion sliced
  • 4 garlic, cloves minced
  • 6-8 sprigs of fresh thyme or dried
  • 1 ½ cups full fat coconut milk **MUST BE FULL FAT**
  • a knob of coconut cream (about ¼ cup) known as coconut butter or manna
  • 2 bay leaves
  • 1-2 large carrots sliced and halved
  • 1 cup mixed bell peppers
  • additional pink salt, black pepper or seasoning to taste
  • scotch bonnet (whole) optional


  • 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 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 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


  • As Caribbean traditional all meat is washed with lime/lemon and vinegar/salt before being seasoned.
  • 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.


Calories: 408kcal | Carbohydrates: 14g | Protein: 27g | Fat: 11g | Saturated Fat: 19g | Trans Fat: 5g | Cholesterol: 96mg | Sodium: 592mg | Potassium: 421mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4370IU | Vitamin C: 39mg | Calcium: 99mg | Iron: 5mg