This slow cooker Chinese chicken curry is full of flavour and perfect for an easy midweek meal. Using a Chinese curry paste or powder as a shortcut, it couldn’t be simpler.
On busy days nothing could be easier than using your slow cooker to make dinner. Set it going in the morning and your dinner will be ready for you at dinnertime.
I reach for my slow cooker whenever I want to simplify the day, and this Chinese chicken curry is one that goes down well with the whole family too.
It makes a nice change from an Indian slow cooker chicken curry such as chicken saag or pasanda.
What is Chinese curry
Chinese curry is most likely a Western invention as curry in this form is not eaten in China. In many Chinese takeaway restaurants and fish and chip shops in the UK, curry sauce is served either as in the form of Chinese curry or as curry sauce with chips.
The origins of the Chinese curry sauce are seemingly lost in history, but perhaps with the popularity of Indian curries in the UK, this brought about a Chinese-inspired version of a mild curry, borrowing perhaps from the Japanese katsu curries.
Chinese curry is so recognisable to Brits and the flavour is unmistakeable, wherever the origins of it lie!
Chinese fakeaway
This slow cooker Chinese chicken curry recipe is great when you want to skip the takeout and make your own curry at home. It is cheaper and usually much better for you too!
Serve it with white rice and some steamed broccoli for a quick dinner after work or with other delicious Chinese dishes for a weekend Chinese feast at home.
Slimming World friendly
Chinese chicken curry made with Mayflower curry sauce is a Slimming World friendly dish, it is also high in protein and you can serve it with cauliflower rice if you are following a lower-carb diet.
Chinese curry sauce powder
For this recipe I use my favourite Chinese curry powder or paste which is either the Goldfish brand (available from the supermarket) or the popular Mayflower brand, depending on what I have to hand – I prefer the medium variety which produces a mild chicken curry but they also have an extra hot version if you like your curry hot.
To cook this in the slow cooker you make up the sauce first in a bowl using hot water following the packet instructions, then pour it over the chicken and vegetables in the slow cooker pot.
If you want to make your own curry sauce to use in this recipe instead, then don’t forget that the Chinese curry powders you buy also include ingredients to thicken the sauce, you can’t just replace them with a standard curry powder.
Mamta’s Kitchen has a homemade Chinese curry sauce recipe which you might like to try as a homemade option.
Ingredients
- Onion, red pepper, baby corn, mushrooms – using these vegetables produces a nice colourful Chinese curry. You might like to add peas as well. Strips of yellow pepper also work well.
- Chicken breast – I either use whole chicken breasts which I cut into cubes or ready-diced chicken to save even more time. You can also use chicken thigh fillets (no bone or skin) which have the advantage of being able to withstand cooking for longer without drying out.
If you use chicken thighs you can cook the dish for 8 hours on low (or 4-5 on high).
- Chinese curry sauce powder or paste – use your preferred Chninese curry sauce powder such as Mayflower or Goldfish. Make sure it is a curry sauce powder that produces a thick sauce, not just a regular curry powder.
- Chinese five spice – I like to add a teaspoon of Chinese five spice to the chicken and vegetables to add extra flavour.
Step by step
Read this walk through of the recipe and see the printable recipe card at the end of the post for the quantities you will need and full method.
- Prepare the vegetables – slice the onion, red peppers and mushrooms.
- If using whole chicken breasts, cut them into cubes.
- Put the onion, red peppers, baby corn, mushrooms and diced chicken into your slow cooker pot.
- Sprinkle over 1 tsp of Chinese five spice powder.
- In a separate bowl, make up the curry sauce – for Mayflower curry sauce I use 85 g of the powder mixed with 340 ml of cold water or for Goldfish brand I use 100 g of the paste mixed with 325 ml of hot water. Make sure you mix well so there are no lumps remaining.
- Pour the sauce over the chicken and vegetables in the slow cooker, then stir to combine.
- Cook on low for 6 hours or on high for 3 hours.
Recipe variations
- Add in crushed garlic, grated ginger and a little red chilli for added curry flavour.
- Vary the vegetables – onion and peas or sweetcorn are a nice combination.
- Garnish with sliced spring onions.
- Replace chicken breast with chicken thigh fillets – these can be cooked for longer without drying out like chicken breast can do.
Side dishes
For an everyday meal white rice or brown rice is ideal as a side, perhaps with some prawn crackers. Add steamed broccoli as an extra veg.
Egg-fried rice is easy and tasty and works brilliantly with lots of Chinese dishes.
Salt and pepper chips would make a nice side, especially for a weekend Chinese banquet.
FAQ
No, you can cook it on the hob/stove top instead as well. If cooking that way, fry the onions and chicken in a little oil for a few minutes until the onions are translucent and the chicken is browned all over, then add the other ingredients and pour over the made-up sauce. Bring the dish to the boil, then reduce the heat to a simmer, cover the pan and cook gently for around 15-20 minutes until the chicken is fully cooked.
Yes, freeze the cooked curry once fully cooled in tubs for up to 3 months.
No, slow cooked dishes should not be reheated in the slow cooker as it does not reach a safe temperature quickly enough. Reheat from chilled in the microwave or in a saucepan until completely heated through and piping hot. Defrost frozen leftovers fully before reheating.
More to try
You might also like these other slow cooker Asian-inspired recipes:
Recipe
Ingredients
- 1 onion
- 100 g baby corn
- 50 g mushrooms I used baby chestnut mushrooms
- 125 g red pepper 1 medium pepper
- 650 g diced chicken breast
- 1 tsp Chinese five spice
- 100 g Chinese curry sauce paste
- 325 ml water boiling, from the kettle
Equipment
Instructions
- Prepare the vegetables – slice the onion, red peppers and mushrooms.
- If using whole chicken breasts, cut them into cubes.
- Put the onion, red peppers, baby corn, mushrooms and diced chicken into your slow cooker pot.
- Sprinkle over 1 tsp of Chinese five spice powder.
- In a separate bowl, make up the curry sauce – for Mayflower curry sauce I use 85 g of the powder mixed with 340 ml of cold water or for Goldfish brand I use 100 g of the paste mixed with 325 ml of hot water. Make sure you mix well so there are no lumps remaining.
- Pour the sauce over the chicken and vegetables in the slow cooker, then stir to combine.
- Cook on low for 6 hours or on high for 3 hours.
Notes
- Add in crushed garlic, grated ginger and a little red chilli for added curry flavour.
- Vary the vegetables – onion and peas or sweetcorn are a nice combination.
- Garnish with sliced spring onions.
- Replace chicken breast with chicken thigh fillets – these can be cooked for longer without drying out like chicken breast can do. If you use chicken thighs you can cook the dish for 8 hours on low (or 4-5 on high).
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