How many of us have a slow cooker or crock pot gathering dust somewhere in our home? This Jamaican Coconut Chicken Curry Stew is the perfect recipe to put that little machine to work. The spicy and sweet flavors of coconut, mango and curry marry in this cold weather dish, creating a complex bowl of stew that warms the soul. This one pot meal is easy to make and perfect for a busy lifestyle. It takes about 15 minutes to prep the ingredients and another 10 minutes or so to brown the chicken, sauté the vegetables, throw everything in your slow cooker and set the timer. Just get on with life while dinner cooks. Easy Peasy.
You will return home to a house smelling intoxicatingly delicious and a dinner that you can get on the table faster than applying a red lip! Also, the leftovers are divine and perfect to take for lunch.
Note: You can easily make the coconut milk in this recipe using our recipe here. Store bought coconut milk will also work just fine.
Slow Cooker Jamaican Coconut Chicken Curry Stew Recipe
This sweet and spicy stew is a healthy and hearty recipe that is easy to prepare and perfect for cold wintry nights.
- 1 Tbsp Coconut Oil Extra virgin
- 1.5 Lbs. Chicken Thighs Skinless, boneless
- 3 Carrot Stalks Sliced diagonally 1/2 inch thick
- 3 Celery Ribs Sliced diagonally 1/2 inch thick
- 1 Yellow Onion Chopped
- 5 Cloves Garlic
- 2 Tbsp Fresh Ginger Grated
- 1 Mango Chopped
- 2 Cups Water
- 2 Cups Coconut Milk Unsweetened
- 2 Tbsp Curry Powder
- 1 Tbsp Hot Curry Powder
- 1 Tsp Cinnamon
- 1 Chicken Bouillon Cube
- 2 Bay Leaves
- 1 Bunch Lacinato Kale Chopped
- Lime Wedges for serving
- Sea Salt
- Freshly Ground Pepper
- 6 Servings Soba Noodles, Rice or Pasta
Whisk coconut milk, water, curry powders, cinnamon and bouillon cube together in a bowl. Set aside to be used later.
Heat coconut oil over medium-high heat in slow cooker on Brown/Sauté setting. Generously season chicken on both sides with sea salt and freshly ground pepper. Brown chicken on both sides until golden brown (3-5 minutes per side) and then remove from pan and set aside on a plate.
Using the chicken drippings, reduce heat to medium, sauté carrots, celery and onions seasoned with salt & pepper until slightly softened (3 minutes). Turn occasionally.
Add garlic and fresh ginger turning constantly for 1 minute.
Fold in mango and immediately add the coconut water/seasoning mixture. Deglaze/scrape any chicken and vegetable bits stuck to the bottom of the slow cooker.
Return chicken to slow cooker, add bay leaves and season with a few turns of freshly cracked black pepper. Cook on Low for 6-8 hours or High for 3-4 hours.
Once timer goes off, turn off slow cooker and fold kale into stew. Cover with the lid and let steam naturally wilt kale for about 5 minutes. Taste and adjust seasoning with salt and pepper to taste.
Serve with lime wedges and your choice of grain. We used buckwheat soba noodles becuase that's all I had in my pantry. It was actually the perfect compliment. Go figure! However, soba noodles will totally upset my Jamaican brethren as this dish is traditionally served over rice. But it's your kitchen and your family, so your choice!
As always, thank you for stopping by Jackie Unfiltered. We can’t wait to see what you cook up. By the way, #Hubbs wants you to know this might be his new favorite recipe and that the flavor just got better day-after-day.