Slow Cooker Curry Chicken With Potatoes | CaribbeanPot.com
by caribbeanpot
This Slow Cooker Curry Chicken With Potatoes brings authentic Caribbean flavours to your table with minimal fuss. Succulent chicken breast cooks gently in a fragrant curry sauce infused with Caribbean green seasoning, coconut cream, and warming spices like curry powder and fresh ginger. Soft potatoes absorb all the delicious flavours whilst you go about your day. Perfect for family dinners, meal prep, or when you want a satisfying, flavourful meal that practically cooks itself. Serve over rice for an complete, comforting dish
Watch: Slow Cooker Curry Chicken With Potatoes | CaribbeanPot.com
Original recipe video — click to play
Ingredients
Main
- 1 ⅛ kg chicken breast, cut into chunks
Use 0.9–1.8 kg (2–4 lbs) depending on desired quantity
Aromatics & Spices
- 1 ½ tbsp Caribbean green seasoning
- 2 tbsp curry powder
- 2 thick slices ginger, peeled
- 4 cloves garlic cloves, minced
Use 4–6 cloves
- 4 leaves curry leaves(optional)
- 1 leaf bay leaf
Vegetables
- 1 medium onion, diced
- 8 tomatoes grape tomatoes, halved
Or 1 medium tomato, diced
- 500 g potatoes, peeled and cubed
Medium potatoes, approximately 3–4 potatoes
Flavourings
- 1 tbsp coconut cream
Base
- 2 tbsp olive oil
For browning chicken
- 60 ml water
Seasoning
- ¾ tsp salt
Adjust to taste
Garnish
- 2 tbsp fresh cilantro, chopped(optional)
Add just before serving to preserve fresh flavour
Method
- 1
Heat olive oil in a large frying pan over medium-high heat. Season the chicken breast chunks with salt and brown them on all sides, about 5–6 minutes total. This step adds depth of flavour.
~10 minsTip: Do not skip this step for best results
- 2
Transfer the browned chicken to your slow cooker.
~2 mins - 3
Add the diced onion, minced garlic, sliced ginger, curry leaves, bay leaf, grape tomatoes, and cubed potatoes to the slow cooker with the chicken.
~5 mins - 4
In a small bowl, mix together the Caribbean green seasoning, curry powder, coconut cream, and water. Stir until well combined.
~5 mins - 5
Pour the curry mixture over the chicken and vegetables in the slow cooker. Stir well to coat everything evenly.
~2 mins - 6
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours. The chicken should be tender and the potatoes soft.
~8 hrsTip: Cooking time may vary depending on your slow cooker. Check after 4.5 hours on High to ensure potatoes are not overdone.
- 7
Once cooked, stir the curry well and taste for seasoning. Add additional salt if needed.
~5 mins - 8Optional step
Remove and discard the bay leaf, ginger slices, and curry leaves if desired, or leave them in for additional flavour.
~3 mins - 9
Serve the curry chicken hot, garnished with fresh chopped cilantro. Serve with rice, roti, or bread.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Chicken thighs are actually excellent for slow cooker cooking as they stay moist and tender. Use approximately 1.4–1.8 kg (3–4 lbs) of thighs and follow the same method. Thighs may release more liquid, so you might reduce the water slightly
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