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 make, 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 and a relief 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 and peas – rice cooked with coconut milk and mixed with beans.
There are so many variations on rice and peas, some use red kidney beans, some use black-eyed beans and so on, so look for one you fancy. We have rice and peas at home quite often, one day I will share our recipe!
Slow Cooker West Indian Chicken Curry
- 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.