Slow Cooker Chinese Chicken Curry

White dish with Chinese chicken curry with baby corn and red pepper.

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4.89 from 9 votes

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

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 261kcal

Author Lucy Allen | BakingQueen74

Equipment

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

UK Measurements - US Measurements

Instructions

Prepare the vegetables – slice the onion, red peppers and mushrooms.
1 onion, 125 g red pepper, 50 g mushrooms
If using whole chicken breasts, cut them into cubes.
650 g diced chicken breast
Put the onion, red peppers, baby corn, mushrooms and diced chicken into your slow cooker pot.
100 g baby corn
Sprinkle over 1 tsp of Chinese five spice powder.
1 tsp Chinese five spice
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.
100 g Chinese curry sauce paste, 325 ml water
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.

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