Slow-Cooker Jerk Chicken Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooked jerk chicken curry with pineapple and coconut milk, infused with warming spices and allspice. Tender, aromatic, and mildly spicy. A hands-off Caribbean-inspired dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons coconut aminos (or soy sauce)
- 1 habanero pepper (minced)
- 1/2 tablespoon coconut oil (melted)
- 1/2 tablespoon fresh garlic (minced)
- 1 1/4 teaspoon fresh lime juice
- 3/4 teaspoon fresh ginger (minced)
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground allspice
- 1/4 plus 1/8 teaspoon ground thyme
- 1/4 plus 1/8 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 pound boneless, skinless chicken thighs
- 1 cup full-fat coconut milk
- 1/2 cup crushed pineapple (drained)
- 1/4 cup red onion (diced)
- 1 tablespoon yellow curry paste
- 1/2 teaspoon salt
- 2 teaspoon tapioca starch
- Rice of choice (for serving)
- Cilantro (for garnish)
At a glance
PER SERVING · TIME 460M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 7h 30m
- Sodium
- 545mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 679mg
- Calcium
- 35mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 545MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.