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Slow cooker chinese chicken curry in a slow cooker basin, with plates to the side.
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5 from 1 vote

Slow Cooker Chinese Chicken Curry

An easy slow cooker Chinese chicken curry made with tender shredded chicken thighs, peas, and a thick, mild Chinese-style curry sauce. No browning or prepared curry sauce mix needed.
Course Main Course
Cuisine British, Chinese
Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings 4 people
Calories 391kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 2 tablespoon Cornflour (Cornstarch)
  • 1 kg Boneless Skinless Chicken Thighs
  • 1 Onion peeled and finely chopped
  • 3 Garlic peeled and finely chopped
  • 1 tablespoon Fresh Ginger grated
  • 2½ tablespoon Mild Curry Powder
  • 1 tablespoon Ground Fenugreek
  • 2 teaspoon Light Brown Sugar
  • 300 ml Chicken Stock (Chicken Broth)
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 200 g Frozen Peas
  • 2 Spring Onions (Green onions) sliced

Instructions

  • Place the chicken thighs in the slow cooker, sprinkle over the cornflour, then mix well until each thigh is evenly coated.
    2 tbsp Cornflour (Cornstarch), 1 kg Boneless Skinless Chicken Thighs
  • Put the mild curry powder, ground fenugreek, and light brown sugar into a jug. Gradually whisk in the chicken stock (broth) and soy sauce until combined, then whisk in the salt and black pepper.
    2½ tbsp Mild Curry Powder, 1 tbsp Ground Fenugreek, 2 tsp Light Brown Sugar, 300 ml Chicken Stock (Chicken Broth), 1 tbsp Soy Sauce, 1 tsp Salt, ½ tsp Black Pepper
  • Add the chopped onion, garlic, and freshly grated ginger to the slow cooker with the chicken. Pour over the stock and mix. Cook on LOW for 6 hours or 4 hours on HIGH.
    1 Onion, 3 Garlic, 1 tbsp Fresh Ginger
  • Use two forks to shred the tender chicken thighs directly in the slow cooker, then stir the shredded chicken through the curry sauce. Stir in the frozen peas and cook for a further 30 minutes with the lid OFF. Serve with the chopped spring onions (green onions).
    For a thicker curry sauce, continue cooking with the lid off until it reaches your preferred consistency.
    200 g Frozen Peas, 2 Spring Onions (Green onions)

Video

Notes

  • I tested this recipe in a 3.5-litre slow cooker (approximately 3.7 quarts).
  • Leave the boneless, skinless chicken thighs whole during slow cooking and shred them at the end.
  • There's no need to brown the chicken first.
  • Cornflour is called cornstarch in the US.
  • Dredging the thighs in cornflour/cornstarch helps thicken the curry sauce.
  • Add the frozen peas for the final 30 minutes; there's no need to defrost them.
  • Keep the lid off for the final 30 minutes to help the sauce reduce.
  • For a thicker sauce, continue cooking with the lid off for a little longer.
  • The recipe is deliberately mild and family-friendly. Use medium or hot curry powder for more heat.
  • Slow cookers/Crock-Pots vary, so cooking times are a guide. The chicken should be thoroughly cooked and tender enough to shred easily.

Nutritional Information (Approximate)

Calories: 391kcal | Carbohydrates: 17g | Protein: 53g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 239mg | Sodium: 1352mg | Potassium: 900mg | Fiber: 5g | Sugar: 7g | Vitamin A: 485IU | Vitamin C: 23mg | Calcium: 76mg | Iron: 5mg
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