Tuesday, March 17, 2009

Slow Cooker Chinese Chicken Curry

We are a curry loving family, so when I found this recipe at one of my favorite blogs, I just knew I had to try it, and boy am I glad I did....it is SO good. Go ahead and give it a try, I am sure you won't be disappointed. 

Slow Cooker Chinese Chicken Curry
2 Onions, chopped
2 Garlic Cloves, chopped
1 TBSP Curry Powder
2 TSP Light Brown Sugar
200ml Chicken Stock
2 TBSP Soy Sauce
4 Skinless Chicken Breasts, cut into chunks
3 TBSP Cornflour
Step 1: Heat some oil in a wok, add onions and garlic and fry for 2 minutes.

Stir in curry powder and fry for further 30 seconds. Add sugar, stock and soy sauce and bring to the boil
Step 2: Toss the chicken pieces in the cornflour and lay in bottom of slow cooker, pour over sauce and cook on low for 4-6 hours
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Step 3: Season and serve with rice.


  1. Oh you KNOW I love me some curry!! SInce I can't have soy, though, I wonder what I could sub in it's place? I've actually been searching for a substitute for soy sauce for awhile. Someone suggested fish sauce tempered with a bit of sesame oil. Blech. Can't do it. Any ideas??

  2. I love curry too! and I am always looking for new slow cooker recipes!

  3. MMM That sounds so good.Thanks Sandra.

  4. Oh, Yum ~ this sounds delicious!

  5. I'm going to try this THIS WEEK !!

  6. I read that worcester sauce can be used as a soy sauce substitute.

  7. add some veg to it to - and when the onions and garlic go in - rice wine, could bung some ginger in for good measure too

  8. this dishes makes me remind every time that I've been with my husband when he visit Viagra Online those are unforgettable.

  9. Is the corn flour absolutely necessary or can I do it without?