This slow cooker West Indian chicken curry is inspired by a dish my husband was taught by his mum. I make no claims as to its authenticity but it is based on a family recipe as made in a West Indian household! My family really enjoyed it so we’ll be trying more Caribbean inspired recipes soon. Jerk chicken is on my list of recipes to try out in the slow cooker.
In the slow cooker this dish was so simple to do, and it made the house smell great all day. That is one of the inconvenient things about a slow cooker – if you are at home you feel hungry most of the time from the delicious cooking smells! But coming home to the warming smells of your dinner ready for you is so comforting after a long day.
This dish is great to warm you up on a cold or rainy day. For a more authentic dish, serve it with rice cooked with coconut milk and mixed with beans. There are so many variations on rice and peas, so look for one you fancy. We have this at home quite often, one day I will share our recipe!
- 2 small red onions, diced
- 1 red pepper, diced
- 4 medium sized potatoes, diced quite small
- 3 large chicken breasts, cubed
- 4 tsp medium curry powder
- 250 ml water, with a dash of liquid chicken stock concentrate
Put all the ingredients in the slow cooker and mix well.
Turn the slow cooker on low and cook for 8 hrs.
Serve with rice and peas.