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Slow cooker Chinese chicken curry is my new favourite fakeaway. Tender, slow cooked chicken, cooked low and slow for hours in homemade curry paste, served in a nest of egg fried rice. I am converted to swapping my usual takeaway for this easy recipe.Jump to Recipe
It’s officially slow cooker weather and mine is on non-stop! I’ve been experimenting a lot with different recipes, from cooking to baking, and one of my favourites is this slow cooker fakeaway Chinese chicken curry recipe.
Firstly, I love a recipe that doesn’t require a lot of work. I make up the curry paste in this recipe. This makes a lot of paste for 30p per portion, so I freeze the extra portions to grab and go when I fancy an easy dinner. Then, I load up the slow cooker with the components of this curry; chicken, vegetables, paste and some water, and let it work it’s magic. It couldn’t be easier.
Swap your weekly takeaway for this Chicken curry fakeaway recipe and you’ll save a massive £438.88 per year!
The second reason I love this slow cooker Chinese chicken curry, is that it comes in miles cheaper than a takeaway. This recipe, plus egg fried rice, works out at £3.56 for two. Compare that to your local Chinese takeaway prices, and you could save around £8.44 by swapping to this fakeaway recipe. Do this on a weekly basis and you’ll save £438.88 per year! (For more ways to cut your food spending, check out how I halved my grocery spends).
Homemade Curry is Healthier than Takeaway Curry, Shop-Bought Curry Paste and Packets of Curry Powder
If you still need persuading, here’s the third reason why I love this curry. Compared to a takeaway, this option is much healthier. It’s a simple mix of fresh chicken, vegetables and spices. No hidden nasties, or MSG. And while everyone is raving about Mayflower curry (I’ve tried it and it’s pretty good, I’m not going to lie), this paste is preservative-free, plus a healthier (and cheaper!) alternative.
Slow Cooker Fakeaways: My New Favourite Thing
I decided to give this recipe a go when I was trying to talk myself out of getting a takeaway on Saturday. It was a gloomy day; one of those days where the sky remained dark from morning to evening. Perfect slow cooker weather. I had homemade curry paste in the freezer. I had chicken breasts in the fridge. There was no excuse to order in. So, on went my slow cooker.
And please believe me when I say, this recipe turned out to be magical. Tender, shredded chicken and chunks of veg in spicy curry. Fluffy egg fried rice. Together, they are a match made in heaven.
The most surprising thing about this recipe is how unbelievably easy it is to put together. If you have made the paste in advance, this is the work of moments. Homemade curry paste is a marvellous thing; this recipe is healthy, super spicy and delicious.
Then, it’s just a matter of slow cooking it for a few hours while you get on with your day. Saturdays are hectic in our house, and there is nothing nicer than enjoying a comforting bowl of chicken curry and fried rice at the end of a long day.
So, let’s get started with my recipe for slow cooker Chinese chicken curry.
For the curry
One onion, chopped into chunks
Two peppers, chopped into chunks
Handful of frozen peas
Two chicken breasts
Chinese curry paste, two portions
100ml boiling water, made up with a teaspoon of cornflour to thicken the curry
For the rice
150g white rice, made up according to packet instructions, cooled
Tbsp of olive oil
Handful of frozen peas
Tsp of dark soy sauce
If making egg fried rice, put the rice on to boil in advance, so that it has enough time to cool properly after cooking. Once cooked, set aside to cool and then refrigerate until ready to cook.
Layer the onions, peppers, peas and chicken breasts in the slow cooker.
Top with the curry paste, and pour over the boiling water mixed with cornflour.
Give everything a good mix, and place on a high heat for 4-5 hours, until the chicken can be effortlessly shredded with two forks. Once shredded, your curry is ready!
To prepare the egg fried rice, heat the oil in a non-stick frying pan and then pour in the whisked eggs. Stir gently, as if making scrambled eggs. When the eggs are almost cooked, add the peas and rice.
Stir in the dark soy sauce, ensuring it mixes well with the rice, eggs and peas. Keep stir frying until the rice is cooked, and serve with a generous portion of slow cooked curry.
Slow Cooker Chinese Chicken Curry with Egg Fried Rice
- 1 onion chopped into chunks
- 2 peppers chopped into chunks
- Handful frozen peas
- 2 chicken breasts
- 2 portions chinese curry paste (a jar of shop bought curry works well, too)
- 100ml water, mixed with a tsp of cornflour (only add water and cornflour if using Chinese curry paste- if using shop bought curry, refer to packet instructions to see if further ingredients are needed)
- 150g white rice cooked according to packet instructions, and cooled
- Tbsp olive oil
- 2 eggs
- Handful frozen peas
- Tsp dark soy sauce
- Put the rice on to boil in advance, so that it has enough time to cool properly after cooking. Once cooked, set aside to cool and then refrigerate until ready to cook.
- Layer the onions, peppers, peas and chicken breasts in the slow cooker. Top with the curry paste, and pour over the boiling water mixed with cornflour (or jar of curry, if using).
- Give everything a good mix, and place on a high heat for 4-5 hours, until the chicken can be effortlessly shredded with two forks.Shred the chicken and it is ready to be served.
- To prepare the egg fried rice, heat the oil in a non-stick frying pan and then pour in the whisked eggs. Stir gently, as if making scrambled eggs. Add the peas right before the eggs are cooked, then add the rice.
- Stir in the dark soy sauce, ensuring it mixes well with the rice, eggs and peas. Keep stir frying until the rice is cooked, and serve with a generous portion of slow cooked curry.
Liked this recipe? Check out another you might enjoy: Chicken and Bacon Pie
Tell me in the comments if you’ve tried this recipe, and how it turned out for you.