Caribbean Chicken Curry

Traditional Jamaican curries are cooked for long periods of time on the stovetop, making them a logical fit for the slow cooker. The spices meld together, and the chicken is very tender.

Serves: 8Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. gluten-free Madras curry powder
  • 1 tsp. allspice
  • 1⁄2 tsp. ground cloves
  • 1⁄2 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 2 lbs. boneless, skinless chicken thighs, cubed
  • 1 tsp. canola oil
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 2 medium jalapeños, chopped, seeds removed
  • 1⁄2 lb. red skin potatoes, cubed
  • 1⁄3 cup light coconut milk


  • In a medium bowl, whisk together the curry powder, allspice, cloves, nutmeg, and ginger. Add the chicken and toss to coat each piece evenly.
  • Place the chicken in a nonstick skillet and quickly sauté until the chicken starts to brown. Add to a 4- to 6-quart slow cooker along with the remaining spice mixture.
  • Heat the oil in a nonstick skillet and sauté the onion, garlic, and jalapeños until fragrant, about 3 to 5 minutes. Add to the slow cooker.
  • Add the potatoes and coconut milk to the slow cooker. Stir. Cook 8 hours on low.