Jamaican Coconut Curry Chicken 🍗🥥 Slow Cooker Magic! ✨ Cook With Charla

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

Trim the fat off the boneless skinless chicken thighs.

Season the chicken thighs with jamaican curry powder, homemade all-purpose seasoning, black pepper, onion powder, garlic powder, ginger, ground coriander, cilantro, parsley, pink salt, and thyme.

Mix the seasonings into the chicken thighs using your hands to ensure even coating.

Marinate the chicken for several hours or preferably overnight.

Add olive oil to the slow cooker unit and heat it up.

Add jamaican curry powder to the olive oil and cook for about 1 minute to release the flavors.

Add chopped onion, scallion, and garlic to the curry mixture and cook until softened and translucent, about 1 minute.

Add the seasoned chicken thighs to the slow cooker and sear them until they are no longer pink, about 10 minutes.

Add tied thyme, bay leaves, full fat coconut milk, coconut cream, and scotch bonnet to the slow cooker.

Cover and slow cook for 4 hours.

After about 3 hours, add chopped bell peppers and carrots to the slow cooker, pushing them down into the sauce.

Cook for the remaining 45 minutes to 1 hour.

Remove bay leaves, thyme, and scotch bonnet from the curry before serving.

Stir the curry and adjust seasoning with additional all-purpose seasoning, black pepper, or pink salt to taste.

Cooking Techniques

Equipment Needed

Spice Level: