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Slow Cooker Chicken Curry Noodles
Ingredients:
3 chicken breasts (diced)
1 onion (diced)
2 tbsp tomato purée
1 tbsp garlic
tin of coconut milk
1 tbsp turmeric
2 tbsp curry powder
1 tbsp ginger
1 tbsp chilli powder
Salt and Pepper
1/2 tbsp 5 spice
1 tbsp coriander
Method:
Mix well leave for 4 hours on high
• 350ml chicken stock and mix
• add 200g dry noodles on top and just push down into the mixture
Leave on high for 15/20 minutes.
Recipe Notes:
Question: How many would this serve?
Answer: It serves 4.
Question: What kind of curry would you compare it to?
I’m a korma kind of person or very mild tikka masala – I can’t do any hotter.
Answer: I’m the same! Definitely a tikka person, it’s not hot/spicy but if you’re worried I’d use less curry/chilli powder and just make sure they’re mild – that’s what I used.
Question: Do you fry chicken first or add in raw?
Answer: Add in raw.
Question: Do you need to cook the chicken first at all or not? How spicy is it? X
Answer: No need to cook the chicken whatsoever! And this was mild as I used mild chilli and curry powder but you could definitely switch those for hot if you like it that way.
Question: Do you add the stock after 4 hours?
Answer: Yes, after 4 hours, add the stock give it a mix and then add the noodles and just push them down until they’re covered with the sauce then leave for 15-20 minutes.
Question: Does the chicken stock only go in for 15/20 mins as well?
Answer: Yes it does.
