Caribbean Curry Chicken


Prep time

35 minutes

Cook time High 5-6 hours


2kg Chicken breast fillets, diced into 1” chunks

2 tsp salt

2 tbsp olive oil

2 medium onions, finely diced

2 scotch bonnet chillies, finely chopped

5 cloves garlic, finely chopped (roughly 2 tbsp)

1 tbsp finely chopped ginger

50g curry powder

2 tsp turmeric

1 ½ tsp all spice

1 tsp cayenne pepper

250g carrots, peeled, cut in half lengthways then into 1 “pieces, then sliced.

800g potatoes, peeled and diced, roughly 3cm

2 x 400g coconut milk

2 tbsp Worcestershire sauce

2 tsp white wine vinegar

To Serve – boiled rice, chopped coriander, hot sauce


Place the chicken into a large bowl, sprinkle over the salt and mix in, set aside.

Place the Crock-Pot removable bowl onto your hob on a medium heat. Add the oil, then the onions and gently sauté until translucent and softened. This should take around 5 minutes.

Add the chillies, garlic and ginger and cook for a further 2 minutes, stirring regularly.

Add in the curry powder, turmeric, all spice and cayenne pepper and cook for a further couple of minutes.

Place the bowl into the Crock-Pot base, add the chicken, carrots and potatoes, along with the coconut milk, Worcestershire sauce and vinegar. Stir well.

Cover with the lid and cook on High for 5-6 hours or Low for 7-8 hours. Once cooked serve with boiled rice and a little chopped coriander, with a small bowl of hot sauce.