If you love a Chinese takeaway chicken curry but want something a little lighter, cheaper and much easier to make at home, this slow cooker chicken curry is for you.
It is inspired by the mild, comforting chicken curry you order from a Chinese takeaway. It’s gently spiced, slightly sweet and perfect with fluffy rice, but made in the slow cooker with simple supermarket ingredients. There is no frying, no complicated steps and no heat, which makes it ideal for families and kids.
This is a great ‘dump and go dinner’ perfect for busy weekdays, school nights or days when you know you will be short on time.
Recipe Summary
Why You’ll Love This Recipe
- Mild and family friendly – no chilli or strong spices
- Inspired by Chinese takeaway chicken curry
- Slow cooker ‘dump and go’ so minimal prep required
- Great for batch cooking and reheats beautifully
- Customisable if you want to add extra veg or spice it up for adults
If you’re feeding little ones or anyone who prefers gentler flavours, this curry is a winner.
What Makes This a Chinese-Style Curry?
This slow cooker curry is inspired by the classic Chicken Curry you get from the Chinese Takeaway here in the UK. A mild and creamy curry sauce with subtle spice, velvety chicken and a few veggies for texture and crunch. Depending on your local takeaway your chosen vegetables might differ, but it is easy to switch it up to suit your preferences.
The flavour comes from mild curry powder and gentle aromatics to give a slightly sweet, savoury sauce. Using the slow cooker allows everything to cook slowly and evenly, giving you tender chicken and a rich, well-rounded sauce without any effort.
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
- Chicken Breast, cut into one inch pieces. You can swap for thighs but brown these first.
- Sliced white onion
- Carrots and peas – or whatever vegetables you prefer
- Garlic
- Curry Powder – I use a mild curry powder, but whatever suits your family’s tastes
- Chicken stock cube, Five Spice and turmeric – for extra flavour and colour
- Coconut Milk – for a creamy sauce. I prefer to use full fat but light will also work
- Soy Sauce – to season.
How to Make Slow Cooker Chicken Curry
This recipe could not be easier. Everything goes straight into the slow cooker, making it ideal for busy days.
Once cooked, the chicken is tender, the sauce is rich and mild, and all you need to do is serve it up with some rice or your favourite sides.
Full instructions are included in the recipe card below.
What to Serve With Chinese Chicken Curry
This slow cooker chicken curry is best served with:
- Steamed basmati or jasmine rice
- Egg fried rice
- Chunky oven chips are perfect for mopping up extra sauce
- Prawn crackers for a proper takeaway feel
Got Leftovers?
Keep in the fridge for up to 3 days.
Freeze for up to 3 months. Allow to cool and transfer to a freezer safe container. I use these ziploc freezer bags to freeze in portions. Defrost overnight in the fridge.
Reheat on the stove or in the microwave with a splash of water until piping hot.
Can I Adapt This Recipe?
Absolutely.
- Want it thicker? Thicken the sauce at the end using a cornflour slurry.
- Add extra vegetables: Peppers, mushrooms, courgette or spinach are all great additions.
- For extra spice: Add extra or spicy curry powder or a pinch of chilli flakes.
- Use Chicken Thighs instead of breast, but I would recommend browning first.
- Vegetarian: try chickpeas or chunks of firm tofu instead of chicken.
This is a really forgiving recipe and easy to adjust to suit your family.
Family-Friendly Slow Cooker Dinner
If you are looking for an easy, mild curry that the whole family will enjoy, this slow cooker Chinese-style chicken curry is a great option. It is comforting, affordable and perfect for days when you want dinner sorted with minimal effort.
Chinese Chicken Curry FAQs
Can I freeze slow cooker chicken curry?
Yes, this curry freezes well for up to 3 months. Defrost thoroughly before reheating.
Can I make this curry thicker?
Yes. Stir a cornflour slurry into the slow cooker near the end of cooking and allow it to thicken. Alternatively let it cook on high without the lid for the last 30 minutes of cooking.
Can I add vegetables?
Absolutely. Peppers, mushrooms, green beans and squash all work well in this recipe.
Can I cook this on the hob instead?
Yes, but the slow cooker gives the best flavour. If cooking on the hob, brown the chicken and add about 1 cup of water. Simmer gently until the chicken is cooked through and tender.
More Slow Cooker Recipes:
I hope you like this recipe as much as I do!
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The Recipe
Slow Cooker Chinese Chicken Curry
Equipment
Ingredients
- 3 chicken breasts - cut into 1 inch pieces
- 1 onion - sliced
- 2 carrots - diced
- 3 cloves garlic - diced
- 2 tbsp curry powder - I use mild
- 1 tsp five spice
- 1 400 ml tin of coconut milk
- 1 cup frozen peas
- 1 tbsp soy sauce - can use light, all purpose or low sodium
- 1 tsp turmeric
- 1 chicken stock cube
- 1 tbsp corn flour/corn starch - optional, to thicken
Instructions
- Add everything except the corn flour/starch to your slow cooker and give it a good stir.
- Cook on High for a minimum of 4 hours or Low for minimum 6 hours.
- Optional, to thicken: Remove 2 tbsp of the sauce and add to a small bowl with the cornflour. Mix to make a smooth paste then add back into the curry. Stir well and let it cook on high with the lid off for 5-10 minutes to thicken. Alternatively let the curry cook on high with the lid off for 30 minutes or until thickened to your preference.
Nutrition
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