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White dish with Chinese chicken curry with baby corn and red pepper.
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5 from 1 vote

Slow Cooker Chinese Chicken Curry

Easy slow cooker chinese chicken curry made with a chinese curry paste, with baby corn, mushrooms and red pepper
Course Main Course
Cuisine British, Chinese, Slow Cooker
Keyword Chinese chicken curry
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 261kcal

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

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

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. If you use chicken thighs you can cook the dish for 8 hours on low (or 4-5 on high).
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 veggie.
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.
Does this Chinese curry have to be slow cooked?
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.
Can you freeze Chinese chicken curry?
Yes, freeze the cooked curry once fully cooled in tubs for up to 3 months.
Can you reheat this curry in the slow cooker?
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.

Nutrition

Calories: 261kcal | Carbohydrates: 12g | Protein: 37g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 196mg | Potassium: 816mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1097IU | Vitamin C: 46mg | Calcium: 27mg | Iron: 1mg