When it comes to easy, tasty meals, this Slow Cooker Chicken Curry Noodles is a winner! I love curry, and pairing it with noodles takes it to the next level. This recipe is perfect for busy days when you want something comforting but don’t want to spend too much time in the kitchen. And the best part? You can throw everything into the slow cooker and let it do the work!
Method in detail
Cook the Curry
Start by preparing all your ingredients and adding them into the slow cooker. First, place the chicken breasts into the cooker, followed by the can of light coconut milk. Add the curry powder, turmeric, ginger, chili, and coriander, along with the 5-spice, tomato purée, garlic, onion, salt, and pepper. These spices will give the dish that warm, comforting flavor that’s perfect for a curry. Set your slow cooker to high for 4 hours or low for 6-8 hours. Let it cook slowly, allowing all the flavors to develop and the chicken to become tender and juicy.
Add Noodles
Once the curry has been cooking for the designated time, it’s time to add the noodles. Stir the curry well to ensure all the ingredients are mixed together. If you want to add the noodles directly to the slow cooker, break them into pieces and place them in. Then, pour 350ml of chicken stock over the noodles, making sure they are fully covered. Stir to combine everything. If you prefer to cook the noodles separately, you can do that as well and simply add them to the curry once they’re ready.
Finish Cooking
After adding the noodles, cover the slow cooker and cook for an additional 15 minutes on high. Be sure to stir the curry and noodles after about 10 minutes to check the consistency and ensure the noodles are cooking evenly. If you notice that the sauce hasn’t thickened enough, you can help it along by adding a tablespoon of cornflour (cornstarch) mixed with a little bit of water to thicken the sauce. Stir the mixture into the curry and let it cook for a few more minutes. This should help create the perfect sauce to coat the noodles and chicken.
Adjust the Sauce
The noodles will absorb a good amount of the curry sauce, so keep an eye on the consistency. If you find that the sauce has become too thick or the noodles have absorbed too much, you may need to add a little more water or chicken stock. Add it gradually until you reach the desired consistency, stirring gently as you go. This will ensure that the curry remains flavorful and not too dry.
Necessary Tools
- Slow cooker (or crockpot)
- Measuring spoons
- Knife and cutting board
- Can opener
- Stirring spoon
Slow Cooker Chicken Curry Noodles
Cuisine: MalaysiaDifficulty: Easy4
servings10
minutes4
hours4
hours10
minutesIngredients
3 x chicken breasts
1 x can of light coconut milk
1-2 x tbsp curry powder
1 x tbsp turmeric
1 tsp ginger, 1 tsp chili, 1 tsp coriander
1/2 tsp of 5 spice
2 tbsp tomato purée
5 x cloves of garlic (or lazy garlic)
Salt & pepper
1 x onion
200g dry noodles
350ml of chicken stock
Directions
- Cook the Curry: Start by placing the chicken breasts, coconut milk, curry powder, turmeric, ginger, chili, coriander, 5 spice, tomato purée, garlic, onion, salt, and pepper into the slow cooker. Set the cooker to high for 4 hours or low for 6-8 hours.
- Add Noodles: After the curry has cooked, stir everything together. If you want to add the noodles to the same pot, just drop them in and pour 350ml of chicken stock over them. Stir to combine. (If you prefer, you can cook the noodles separately in a pot.)
- Finish Cooking: If you added the noodles to the slow cooker, cover and cook for an additional 15 minutes on high. Make sure to stir after 10 minutes to ensure everything cooks evenly. If the sauce hasn’t thickened enough, you can add a tablespoon of cornflour to help it along.
- Adjust the Sauce: You might need to add a little more water or stock as the noodles will absorb the sauce quickly.
Notes
- Noodle Absorption: Keep an eye on the noodles as they cook, especially if you add them to the slow cooker. They can absorb a lot of the sauce, so be ready to add a little extra water or stock if needed.
- Cornflour for Thickness: If you want a thicker sauce, don’t hesitate to add a tablespoon of cornflour (cornstarch) mixed with water. This will help the sauce come together without making it too runny.
Serving Suggestions
This dish is perfect on its own, but you can pair it with a light side salad or steamed vegetables for extra crunch. I love serving it with a slice of naan or a crusty piece of bread to soak up all that delicious sauce. If you’re feeling extra hungry, a dollop of sour cream or a sprinkle of fresh cilantro on top makes it even better!
Fun Fact
Did you know that coconut milk is not actually a dairy product? It’s made by grating the flesh of mature coconuts and mixing it with water. It’s a great dairy-free alternative for creamy curries, adding richness without the need for heavy cream!
Conclusion
This Slow Cooker Chicken Curry Noodles recipe is a keeper! It’s easy to make, hearty, and full of flavor. Whether you’re meal prepping for the week or just looking for a quick, comforting dinner, this dish has got you covered. Plus, it’s a crowd-pleaser
