Caribbean Curry Chicken | Crock-Pot

Ingredients

• 2kg Chicken breast fillets, diced into 1” chunks
• 2 tsp salt
• 2 tbsp olive oil
• 2 medium onions, finely diced
• 2 scotch bonnet chillies, finely chopped
• 5 cloves garlic, finely chopped (roughly 2 tbsp)
• 1 tbsp finely chopped ginger
• 50g curry powder
• 2 tsp turmeric
• 1 ½ tsp all spice
• 1 tsp cayenne pepper
• 250g carrots, peeled, cut in half lengthways then into 1 “pieces, then sliced.
• 800g potatoes, peeled and diced, roughly 3cm
• 2 x 400g coconut milk
• 2 tbsp Worcestershire sauce
• 2 tsp white wine vinegar