SLOW COOKER CHINESE CHICKEN CURRY

Name: SLOW COOKER CHINESE CHICKEN CURRY
Cuisine: American, Asian, Chinese
Ingredients: 300G CHICKEN BREAST, DICED; • 1 TIN GARDEN PEAS, DRAINED; • 2 SPRING ONIONS, SLICED; • 1 LARGE ONION. DICED; • 1 PEPPER, SLICED; • 3-4 TBSP CORNFLOUR; • 2 TBSP MEDIUM CURRY POWDER, 1 TBSP GARLIC GRANULES, 2 TBSP SOY SAUCE, 2 TBSP HONEY; • 400ML CHICKEN STOCK

7 steps

Updated at: Sat, 14 Mar 2026 18:41:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories598.7 kcal (30%)

Total Fat18.7 g (27%)

Carbs63 g (24%)

Sugars30.2 g (34%)

Protein46.5 g (93%)

Sodium1574.2 mg (79%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

300gchicken breast

3 TBSPCORNFLOUR

2 TBSPCURRY POWDER

MEDIUM

1 TBSPGARLIC GRANULES

2 TBSPSOY SAUCE

2 TBSPHONEY

400 MLCHICKEN STOCK

Instructions

Step 1

START BY ADDING THE DICED CHICKEN TO THE SLOW COOKER, ADD IN THE 3 TBSP OF CORNFLOUR AND MAKE SURE THE CHICKEN IS WELL COATED IN IT

Step 2

• ADD IN THE PEPPER. PEAS, SPRING ONION AND ONION FOLLOWED BY THE SEASONINGS, SOY SAUCE AND HONEY

Step 3

• DISSOLVE 1 CHICKEN STOCK CUBE IN 400ML OF BOILING WATER THEN POUR THIS INTO THE SLOW COOKER AND GIVE IT A GOOD STIR

Step 4

• COOK ON HIGH FOR 3-4 HOURS OR LOW FOR 5-6 HOURS

Step 5

• IF YOU WANT A THICKER SAUCE- ONCE IT HAS COOKED REMOVE SOME OF THE SAUCE AND MIX WITH 1 EXTRA TBSP OF CORNFLOUR TO FORM A SLURRY THEN STIR THIS BACK THROUGH!

Step 6

• I SERVED WITH NOODLES AND SPRING ROLLS!

Step 7

• FOR THE NOODLES I JUST USED 2 UNCOOKED NESTS THAT I HAD LEFT OVER FROM LAST WEEKS MEALS, BOILED THEM AND THEN QUICKLY FRIED THEM IN A PAN WITH AN EXTRA PEPPER, 3 TBSP OF SOY SAUCE, 1 TBSP HONEY, 3 TBSP HOISIN SAUCE, 1 TSP GARLIC GRANULES UNTIL THEY WERE WELL COATED!