Slow Cooker Chinese Chicken Curry
A simple, family-friendly Chinese chicken curry made with minimal ingredients and very little prep. Just add everything to the slow cooker and let it do the work.
Servings: 4
Calories: 321kcal
Ingredients
- 800 g chicken breasts or boneless chicken thighs
- 1 onion chopped
- 2 cloves garlic crushed
- 200 g Chinese curry sauce paste*
- 300 ml hot water
- 150 g frozen peas
Instructions
- Add the chicken to the slow cooker.
- Add the chopped onion and garlic.
- In a jug, mix the Chinese curry paste with the hot water until smooth, then pour over the chicken. Stir gently to coat everything.
- Cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until the chicken is tender. Note for chicken breast they will cook quicker than boneless chicken thighs so take them out sooner.
- As I cooked the chicken breasts whole in the slow cooker, I removed them once cooked, chopped them up and then returned them to the sauce. You can leave them whole if you prefer, or cut them up when they are raw.
- Stir in the frozen peas for the final 20–30 minutes of cooking.
- If needed, thicken the sauce at the end with a small cornflour slurry, then serve hot with rice or chips.
Notes
- I have used both Goldfish concentrate curry paste and Mayflower curry powder for this recipe. Both work well.
Nutrition
Serving: 1 | Calories: 321kcal | Carbohydrates: 7g | Protein: 44g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 128mg | Sodium: 233mg | Potassium: 786mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg
