SLOW COOKER JAMAICAN CURRY CHICKEN
Slow Cooker Chicken Curry - lip-smacking creamy curry chicken in a perfect blend of homemade Jamaican curry powder and other spices. Make it a one-pot meal by throwing in vegetables for a hearty and irresistibly delicious chicken dinner!
Provided by Imma
Categories Main Course
Time 3h15m
Number Of Ingredients 18
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
Nutrition Facts : Calories 384 kcal, Carbohydrate 20 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 285 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
JAMAICAN CURRY CHICKEN RECIPE
Jamaican curry chicken, try this simple, easy to make recipe.
Provided by Lesa
Categories Main Course
Number Of Ingredients 16
Steps:
- Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
- In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
- In a pot add the cooking oil and put to hot on medium heat.
- Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don't let the pot burn, add a tip of water if necessary.
- Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.
Nutrition Facts : Calories 238 kcal, ServingSize 1 serving
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.
Provided by Charla
Categories Main Course
Time 5h5m
Number Of Ingredients 24
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
Nutrition Facts : Calories 408 kcal, Carbohydrate 14 g, Protein 27 g, Fat 11 g, SaturatedFat 19 g, TransFat 5 g, Cholesterol 96 mg, Sodium 592 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
SLOW COOKED JAMAICAN CURRIED CHICKEN
I had been craving the curried chicken I used to get from a Jamaican restaurant before I moved. I found this recipe at recipecottage.com and this is the closest I've found.
Provided by fallonm
Categories Curries
Time 7h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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