Slow Cooker Jerk Chicken Curry Recipes

SLOW COOKER JERK CHICKEN

Steps:

• Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.
• In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
• Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.
• Cook on low for 8 hours.

SLOW COOKER CHICKEN CURRY

Steps:

• Peel and slice the onion and cut the peppers into thick slices. Add these to the slow cooker along with the garlic, ginger and fresh chilli pepper. Remove any sinew from the chicken thighs, cut each into thirds and add these to the pot.
• Spoon in the tomato puree, coriander, all of the spices (garam masala, paprika, cumin, chilli powder, cinnamon), salt, pepper, sugar and cornflour. Mix well to coat the chicken and vegetables in the tomato, seasoning and flour.
• Crumble in the chicken stock cube then add the tomato passata and lemon juice, and mix. Add the bay leaves, submerging them in the sauce, taking care not to break them into pieces. Cook on low for 5-7 hours.
• At the end of cooking time, stir the curry through in the slow cooker whilst pouring in the double cream. The sauce will blend to a lovely terracotta colour.
• Serve with basmati rice and fresh coriander.

SLOW COOKER JAMAICAN JERK CHICKEN

Steps:

• Add the everything to the slow cooker expect the chicken, stir until everything in the sauce is combined. Add the chicken, I liked to swish the chicken in the sauce so each piece is completely covered.
• Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
• Serve the chicken and sauce over rice. Enjoy!

SLOW COOKER JERK CHICKEN CURRY

Steps:

• Mix all of the ingredients, up to the chicken in the base of your slow cooker (mine is 7 quarts.) Add in the chicken thighs and toss until they're evenly coated.
• In a medium bowl, whisk together the coconut milk, pineapple, red onion, curry paste and salt. Pour over the chicken, making sure to cover it.
• Cover the slow cooker and cook until the chicken is tender on low heat, about 5-6 hours.
• Place the tapioca starch in a small bowl and whisk in 4 tsp of the cooking liquid from the slow cooker. Whisk back into the slow cooker until well mixed (it's easier if you take the chicken out, and then put it back in!)
• Turn to high and cook until the sauce has thickened, about another 1-1.5 hours.
• Serve over rice of rice and garnish with cilantro.
• DEVOUR!

SLOW-COOKER CHICKEN CURRY

Steps:

• Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
• Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
• The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
• Stir in the the chopped leaves of 30g coriander just before serving over brown rice.

SLOW-COOKER CHICKEN CURRY

Steps:

• Put the potatoes in a 6- to 8-quart slow cooker. Toss the chicken with the ginger, curry powder, cumin, 1/2 teaspoon salt and a few grinds of pepper. Lay on top of the potatoes and sprinkle with the serrano. Whisk the tomato sauce and tomato paste together and pour over the chicken. Cover and cook on low until the potatoes and chicken are very tender, 7 to 8 hours.
• Uncover the slow cooker and gently remove the chicken. Add the okra and cilantro to the slow cooker, cover and cook until tender, about 10 minutes. Meanwhile, discard the bones and cartilage from the chicken but leave the meat in large pieces. Return the chicken to the slow cooker and gently stir a few times to coat in the sauce. Season with salt and pepper.
• Divide the curry among shallow bowls. Top with more cilantro and serve with the naan.

SLOW COOKER CHICKEN CURRY

Steps:

• Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
• Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.