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I am going to share Slow Cooker Chinese Chicken Curry. Wont ever need to order a chinese again. Soooo tasty ? (spring rolls are out of freezer).
Ingredients below made 4 large portions of the curry, rice and noodles has below in the picture. So maybe lessen the ingredients if need be or batch up into the freezer.
Slow Cooker Chinese Chicken Curry
Ingredients:
- 3 Skinless Chicken breasts – Cut into thick chunks
- Half the tub of Mayflower Curry powder
- 2 medium Onions – Sliced thick
- 250g mushrooms – cut into quarters
- 2 handfuls of frozen peas – Around 200g
- 470ml of cold water
Method:
Turn your slow cooker on to a high setting, add your diced raw chicken into the slow cooker and meanwhile make up the Mayflower Curry powder with the water, stirring well, add to the slow cooker and stir all together. Lid back on and cook on high for 1 hour.
After 1 hour add the sliced onion ( I like to add mine at a later stage , has although I like my onion fully cooked I still like it with a crunch in the chinese curry), stir together and cook on low then for 3 -4 hour. For the last hour add the Mushrooms and peas and stir together , lid back on and cook for one more hour. Then it is ready to be served.
Spicy Egg Fried Rice
- 250g Long grain rice , washed ( or you could use say 2 boil in the bag rices)
- 3 medium eggs ( whisked in a bowl)
- 1 medium red fresh chilli ( chopped small with the seeds also)
- 2 gloves of fresh garlic ( chopped or crushed)
- 6 spring onions ( sliced thinly, white and green part)
- 3 tablespoons of Dark soy sauce ( splash more if needed)
- 1 tablespoon olive oil
Method:
Cook your rice according to the packet of which rice you choose to use.
Meanwhile as the rice cooks, Add the oil to a frying pan or wok on a medium heat, add the Garlic, chilli and spring onion. Cook for 4 – 5 minutes stirring constantly. Then push the mixture to one side of your pan out of the way.
Add the whisked eggs to the pan and quickly scramble with a fork. Once the egg is cooked then bring the Garlic, chilli and spring onion mixture into it and stir. Turn the heat down to low or take off the heat depending if your rice is cooked yet or not. Once rice is cooked add to the frying pan on a low heat and mix all together. Add the soy sauce and mix again.
Honestly the most fresh amazing tasting rice!! I usually add frozen peas to the mix before I add the rice but choose not to this time with adding them into the curry. I have this rice alone sometimes and cook as above , and last few minutes before serving I add shredded roast chicken to it ( chicken fried rice ) …. I prep it into boxes in the fridge for lunches or dinners mid week. So versatile.
Garlic & Soy Noodles
Ingredients:
- 2 nests of dry medium noodles
- 2 cloves of fresh garlic – Chopped or crushed
- 1 large onion, sliced thick
- 1 bag of fresh bean sprouts
- 2 tablespoons of Dark soy sauce ( splash more if you feel you need it)
- 1 tablespoon olive oil
Method:
Put a frying pan on the hob on a medium heat, meanwhile boil the kettle and pop your noodle nests into a measuring jug, once the kettle is boiled then pour over the noodle nests, untill they are covered . Set aside and leave while you fry the onion and garlic for 4-5 minutes untill both softened but the onions still look to have a crunch.
Then add the beansprouts and again stir fry for a further 4-5 minutes. Drain the water from the measuring jug and add the noodles to the pan. Add the soy sauce and coat everything. Ready to serve.
Slow Cooker Creamy Garlic Prawns
