Coconut Chicken & Shrimp Curry with Lemon Rice

This dish tastes authentic but it takes minimal effort. You’ll be surprised how easy it is to make.


2 large chicken breasts cut into cubes

Shrimp with tails off

1/2 a medium onion

3 small red potatoes -quartered

1 sliced carrot stick

2 to 4 cloves of garlic

Cashew or peanuts

Ginger (I used pickled ginger)

1 can of coconut milk

2 cups of chicken broth or water


1 packet of curry sauce

Lime juice

Turmeric, smoked paprika


3 Jamaican Allspice balls

Sea Salt

Fresh ground black pepper

Red pepper chili flakes

2 bay leaves


1 packet of lemon rice or any rice of your choice. Prepare separate from the dish.



Put everything in the slow cooker except for the shrimp. Cook on low for six to eight hours. Add the shrimp during the last 30 minutes.  Spoon the curry cover the prepared lemon rice and add green onion.

Stay blessed,






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