Today has been rainy and wet where we are and this sounded like such a great dinner that is warm, yet light and tasty at the same time as well. I hope you enjoy. There are many variations of this recipe on the internet, but we chose what was most close to how we cooked it at our house :-).
- 3 – 3 ½ pound chicken thighs (see notes)
- ▢1 teaspoon or more curry spice/powder
- ▢Salt and pepper to taste (or use chicken seasoning)
- ▢¼ cup or more canola or cooking oil
- ▢1 onion sliced
- ▢1 Tablespoon minced garlic
- ▢2-3 sprigs thyme
- ▢½-1 teaspoon paprika
- ▢1 1/2 -2 Tablespoons Curry spice/powder
- ▢1- cup coconut milk
- ▢½ cup chicken broth or water
- ▢1 bay leaf
- ▢1 Tablespoon tomato paste
- ▢1 scotch bonnet pepper
- ▢1- pound potatoes or more peeled cut in medium pieces
- ▢1- pound carrots and green beans (more or less)
- ▢1- teaspoon chicken bouillon optional
- ▢Salt to taste
Season chicken with, salt, pepper and curry spice and set aside
In a large skillet or nonstick 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
Tips & Notes:
Don’t want to use a crockpot? Just add all the remaining ingredients, cover and cook for about 40 minutes or more and you are all set. Or check out this Jamaican Curry chicken here.
Since I don’t like my veggies too mushy, I always add it towards the last hour or less before the timer goes off. You decide. Feel free take it switch out potatoes and veggies to suit your needs.
You may remove chicken skin if skin has visible fat to prevent curry from being too oily.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Here is the video, so you are able to pause, rewind and start over if you would like.
- About the Author
- Latest Posts
Mandu Usoro is a lifestyle blogger, freelance writer, experienced homeschooler and US Army Veteran with a BS Degree in Social Work and AA Degrees in Psychology as well as Health Care Administration. She enjoys spending time with her family, advocating for her special needs son and writing for fun and inspiration. You can get in touch with her on Twitter, Pinterest, LinkedIn and at https://www.homeschoolspecneedstidbits.com/contact-us