I love a good “dump dinner” and this delivers in ALL THE WAYS! It’s easy to throw together and gives you sooo much flavor! It tastes like you spent hours in the kitchen and I promise, it’s the exact opposite! This is probably one of the best dump and go dinners I’ve ever created! If you like spice, this one will be right up your alley! I have done loads of research preparing for the development and testing of this recipe because I wanted to make this as close to authentic Jamaican curry as possible but I wanted to make sure the ingredients I used would be easily accessible. First thing I learned about was the Scotch Bonnet Pepper. This is the pepper that is primarily used in Jamaican Curry. Doesn’t that sound like the cutest name for a little munchkin of a pepper? Makes you think something that cute wouldn’t throw a lot of heat….guess what?? IT’S A LITTLE DEVIL! The Scoville Scale is what is used to measure pepper heat and on the that scale, the habanero which is in the scotch bonnet family rates at 260,000 SHU’s(Scoville Heat Units) vs Scotch Bonnet at 445,000 SHU’s! WHAT?! Let’s all just CALM DOWN!! I’d like to have my taste buds after I’m done eating please. I opted for the habanero in this dish because it’s in the family, it’s milder and it’s easier to find. I promise, that little habanero still packs A TON of heat! Adding loads of spices and herbs to round out the peppers and bulking this curry dish up with carrots and potatoes makes this the perfect dinner to enjoy wrapped up on the couch binging your favorite tv series! Give it a try and leave a comment if you do, I’d love to hear how you liked it!

Slow Cooker Jamaican Curry Chicken

Recipe by Saturday Dinners with Ang

0.0 from 0 votes

Course: Blog, Food RecipesCuisine: Jamaican CurryDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Ingredients

• 4-6 4-6 Bone In Skin On Chicken Thighs

• 1 lb 1 Yellow Potatoes Quartered

• 1 1 Yellow Onion Cut into Large Chunks

• 2 2 Large Carrots Cut into Large Chunks

• 1 1 Red Pepper Sliced

• 1 1 Habanero Pepper Sliced, seeds removed

• 15 oz 15 Coconut Milk

• 1 Tbsp 1 Worcestershire Sauce

• 1 tsp 1 White Wine Vinegar

• 1 tsp 1 Minced Ginger

• *Spice Mix*

• 3 1/2 Tbsp 3 1/2 Curry Powder

• 1 tsp 1 Turmeric

• 3/4 tsp 3/4 All Spice

• 1 tsp 1 Salt

• 1 tsp 1 Parsley

• 1 tsp 1 Basil

• 1 tsp 1 Thyme

• 1 1 Bay Leaf

Directions

• To begin, measure out and combine all spices and herbs together. Set aside. Measure ginger, worcestershire and white wine vinegar together. Set aside. Slice onion, carrots, peppers and quarter potatoes
• In your slow cooker, add your potatoes, onions, carrots and peppers. Place chicken on top and sprinkle spice and herb mix on top. Pour over ginger, worcestershire and vinegar
• Open coconut milk and pour over all ingredients. Add a bay leaf and close slow cooker lid. Set to low and cook for 8 hours
• Once done, remove bay leaf and ladle in bowls. Serve with rice if you want and ENJOY!

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Recipe Video

Notes

• If you can’t find a habanero pepper, it is ok to just add 1/2 tsp of cayenne to the spice mixture to get that extra heat. If you want to add extra heat but don’t want it as hot as a habanero delivers, it’s ok to sub a jalapeño instead. Removing seeds helps with reducing heat with these types of peppers as well.