Caribbean style chicken curry

This slow cooker dish couldn’t be easier. I actually made it with more chilli and more curry paste than this recipe states but the kids moaned slightly that it was too hot so I’ve adjusted the recipe accordingly so it SHOULD suit children’s tastes a bit better!

I liked it with the extra chilli myself so if you do like a bit of spice you can always add some fresh chopped chilli in as you serve!


2-3 sweet potatoes

1 large onion

1/2 red chilli

1/2 green chilli

500g diced chicken breast

Tin of pineapple chunks in juice

3 tablespoons of fish sauce

1 tablespoon of red curry paste

1 lime

1 teaspoon of brown sugar

1 teaspoon of ground ginger

2-3 cloves of garlic

3 peppers (red, yellow and green)

1 tin of coconut milk

2-3 handfuls of frozen peas

Dice the onion and finely chop the chillis. Peel the sweet potatoes and cut into medium sized chunks (they’ll dissolve into the sauce so it doesn’t matter exactly how they look!)

Tip them all into the slow cooker

In a small mixing bowl pour the juice from the pineapple in (saving the chunks for later)

Add the fish sauce

And the curry paste

Squeeze the juice from the lime and add to the bowl

Add the ginger and brown sugar

Crush the garlic in and mix everything together 

Pour over the chicken etc in the slow cooker

Put the lid on and set to low. Cook for around 7-8 hours in total (6-7hrs before doing the next part…)

Cut the peppers into chunks

Around an hour or so from the end add the coconut milk and stir through (the sweet potato should be soft enough at this point to break down and thicken the milk.

Add the peppers too and continue cooking on low

Around 5-10mins before serving add a few handfuls of frozen peas

Serve with rice and a dollop of yoghurt if you want to calm the chilli for littluns.

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