Jamaican Coconut Curry Chicken (Slow Cooker)

6 standard portions

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Ingredients

• 2 ½ - 3 lb chicken of your choice ((1.13kg)I used skinless/boneless thighs)
• 3 tbsp curry powder (see notes for recipe to homemade recipe)
• 1 tbsp onion powder (or granules)
• 1 tbsp garlic powder (or granules)
• 1 tbsp all purpose seasoning
• 1 tbsp black pepper
• 1 tsp ground ginger
• 1 tsp ground coriander
• ½ tbsp cilantro (fresh or dried)
• ½ tbsp parsley (fresh or dried)
• ½ tbsp pink salt
• 4 tbsp olive oil (can use coconut oil)
• 1 tbsp curry powder
• 1 medium onion (chopped)
• 2 scallion (sliced)
• 4 garlic cloves (minced)
• 6-8 sprigs of fresh thyme (or dried)
• 1 ½ cups full fat coconut milk (**MUST BE FULL FAT**)
• a knob of coconut cream (about 1/4 cup) (known as creamed coconut or coconut butter or manna)
• 2 bay leaves
• 1-2 large carrots (sliced and halved)
• 1 cup mixed bell peppers (chopped )
• additional pink salt, black pepper or seasoning to taste
• scotch bonnet (whole) (optional)

Method

1. Place all of the meat in a large bowl and use a fork/knife to make small holes. This will help the seasoning to penetrate (make sure the meat is blotted dry from washing it).
2. Sprinkle in the curry powder, ground coriander, onion powder, garlic powder, ginger, black pepper, all purpose seasoning, pink salt, parsley and cilantro.
3. Use your hands (can wear gloves) to work the seasoning into the chicken.
4. Wrap the bowl and leave to marinate in the refrigerator for several hours or overnight (recommended).
5. On medium heat, add the olive oil to the skillet and add 1 tbsp of curry powder and cook the curry for about 1 minute.
6. Add the onion, scallion and garlic then proceed to saute in the pan until soft and translucent.
7. Now add the chicken and begin to sear the chicken until the meat turns color/seal and is no longer pink. This will take about 10 minutes or so (it's normal for the chicken to extract its own juices increase the heat to high to help evaporate the liquid and lock in that flavour).
8. Once seared, transfer the contents of the skillet to your crockpot.
9. Add the bay leaves, scotch bonnet, thyme, coconut milk and knob of coconut cream (coconut butter/manna).
10. Switch the slow cooker on, cover the crock pot with a lid and set to cook on high for 4 hours.
11. 1hr-45 minutes before the cooking time is done add your carrots and mixed bell peppers.
12. Once the cooking time has finished do a taste test and adjust for additional pink salt, black pepper or more seasoning if required.
13. Discard the bay leaves, scotch bonnet and thyme stems prior to serving