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Slow Cooker Curry Chicken (African Bites) Recipe

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This recipe for Slow Cooker Curry Chicken (African Bites), by , is from Allison's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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 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.
About 45 minutes or an hour before chicken is ready throw in vegetables, continue cooking until chicken and vegetables are ready.
Remove adjust for salt if necessary and serve

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal 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.

The primary visible difference between the two is Jamaican Curry powder is somewhat brighter yellow as it is typically heavier on the turmeric. On the other hand, Madras curry powder and other Indian curry powders have a more red tint in its color due to chili pepper. Furthermore, Jamaican curry powder always include spices like allspice (or pimentos) and added with a scotch bonnet as typical to the Jamaican flavor profile, while the Indian curry powder used red pepper to add kick into any dish.




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