Jamaican Chicken Curry Slow Cooker Recipe

Jamaican Chicken Curry Slow Cooker Recipe

Ingredients

Serves 6

Active Time 10 minutes

Saute; Pressure/Manual (High) Natural/Quick Release

• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 cup chopped yellow onion
• 4½ teaspoons Jamaican curry powder
• 1 Scotch bonnet chile, sliced
• 3 sprigs fresh thyme, or ½ teaspoon dried
• 1 teaspoon salt
• ½ teaspoon ground allspice
• 1 pound boneless, skinless chicken thighs, cut into 3 pieces each
• 1 large potato, peeled and cut into 1-inch chunks
• 1 cup water

Method

1. Select SAUTE on the Instant Pot
2. When the pot is hot, add the oil
3. When the oil is hot, add the ginger and garlic
4. Cook, stirring continuously, just until fragrant, about 20 seconds
5. Add the onion and cook, stirring, for 1 to 2 minutes
6. Add the curry powder, chile, thyme, salt, and allspice
7. Stir to combine
8. If anything is browning or sticking to the bottom of the pot, add ¼ to ? cup water and stir, scraping up the browned bits from the bottom and allowing the water to evaporate
9. Select CANCEL
10. Add the chicken, potato, and the 1 cup water to the pot
11. Stir to combine
12. Secure the lid on the pot
13. Close the pressure-release valve
14. Select MANUAL and set the pot at HIGH pressure for 6 minutes
15. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure

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