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–+ servings
Slow cooker chicken curry and rice.
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5 from 1 vote

Slow Cooker Chinese Chicken Curry

A mild, family-friendly slow cooker chicken curry inspired by Chinese takeaway. Easy to make, comforting and perfect for busy days.
Prep Time10 minutes
Slow Cook4 hours
Total Time4 hours 10 minutes
Course: Curry, Dinner
Cuisine: British, Chinese, Fusion
Servings: 4 servings
Calories: 278kcal
Author: Carrie Carvalho

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

Calories: 278kcal | Carbohydrates: 16g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 713mg | Potassium: 949mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5457IU | Vitamin C: 22mg | Calcium: 63mg | Iron: 3mg