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This slow cooker Caribbean inspired curry is super simple to make – I’ve tried to limit the steps and prep, so there’s no onions or additional veggies in the curry itself, but it packs lots of flavour and texture with tinned black beans, tomatoes and ample Jamaican curry powder. The curry powder I always use is by Tropical sun, and is available at most supermarkets in the ‘whole foods’ section, or you can buy it online, too.

How to make a Caribbean Chicken Thigh Curry in the slow cooker

Scroll down for full recipe card and ingredient list

1. Begin by trimming the chicken thigh fillets of any excess fat, then add in the Caribbean/Jamaican curry powder and crushed garlic cloves – stir to evenly coat the chicken thighs. You can now either allow this to marinate in the fridge for 30 minutes or more, or proceed to step 2

2. Heat oil in your slow cooker pan over a medium high heat (if it is hob safe, else use a pan for this step).

3. Then add in the marinated thighs, allow to cook on one side for 3 minutes or until they have some browning, then turn over and brown on the other side too (you don’t need to ‘cook’ them through, you just want some colour on them, like this:)

4. Then add in the rest of the ingredients – drained black beans, a tin of chopped tomatoes, salt, sugar, coriander and fresh thyme

5. Stir to mix it all together

6. Then transfer to the slow cooker, cook on high for 4 hours or low for 8

7. Once cooked the chicken should be tender and cooked through and the sauce slightly thickened – serve with rice and lots of fresh coriander on top