Jamaican Style Chicken Curry

Updated at: Thu, 17 Aug 2023 11:32:03 GMT

Step 1

Measure out the spices and place on a plate ready to coat the chicken

Step 2

Coat the chicken in the spices

Step 3

Add 100ml vegetable oil to a plastic bag and empty the coated chicken into the bag. Add the 2 chopped onions, seal the bag and make sure the oil and seasoning coats the contents. Then place in the fridge overnight to marinate

Step 4

Peel and cut the sweet potato into large bite size pieces and place in the slow cooker. Add the beans and Scotch Bonnet (optional) leave whole to remove before serving or cut up and include as part of the sauce. Empty the marinated chicken into the pot and add 600ml water

Step 5

Set the slow cooker to medium setting and cook for 6 hours

Step 6

After 6 hours remove the lid and set the cooker to high to allow the juice to reduce and form a gravy consistency (add a little cornflour if you need to)

Step 7

We used tinned Kidney Beans. Empty a large can of Kidney Beans into a sauce pan (including the red juice) add 2 pouches or 3 cups of rice and cover with water. Mix together then boil and simmer until the rice has absorbed to water.

Step 8

When the rice is cooked turn of the heat and cover with tin foil and leave to steam for 10 minutes. The remove foil and fork through before serving

Step 9

Serve the rice first then add the curry

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Delicious

Easy

Makes leftovers

Moist

One-dish