This healthy Slow Cooker Jerk Chicken Curry is a crazy easy, weeknight dinner that is BIG on Island flavor! Gluten free and paleo/whole30 compliant too!
Course Dinner
Cuisine Caribbean
Prep Time 10 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours10 minutesminutes
Servings 4People
Calories 303kcal
Author FoodFaithFitness
Ingredients
2tspCoconut aminos(or soy sauce)
1Habanero pepper,minced
1/2TbspCoconut oil,melted
1/2TbspFresh garlic,minced
1 1/4tspFresh lime juice
3/4tspFresh Ginger,minced
3/4tspGround nutmeg
3/4tspGround Allspice
1/4+ 1/8 tspGround thyme
1/4 + 1/8 tspGround cinnamon
1/4tspSea salt
1LbBoneless, skinless chicken thighs
1CupFull-fat coconut milk
1/2CupCrushed pineapple,drained
1/4CupRed onion,diced
1TbspYellow curry paste
1/2tspSalt
2tspTapioca starch
Rice, of choice(for serving)
Cilantro,for garnish
Instructions
Mix all of the ingredients, up to the chicken in the base of your slow cooker (mine is 7 quarts.) Add in the chicken thighs and toss until they're evenly coated.
In a medium bowl, whisk together the coconut milk, pineapple, red onion, curry paste and salt. Pour over the chicken, making sure to cover it.
Cover the slow cooker and cook until the chicken is tender on low heat, about 5-6 hours.
Place the tapioca starch in a small bowl and whisk in 4 tsp of the cooking liquid from the slow cooker. Whisk back into the slow cooker until well mixed (it's easier if you take the chicken out, and then put it back in!)
Turn to high and cook until the sauce has thickened, about another 1-1.5 hours.
Serve over rice of rice and garnish with cilantro.