I love having curry once a week, and this Chicken Curry Noodles recipe from Bored of Lunch is just perfect. It’s quick and easy, made with chicken breasts, coconut milk, curry powder, turmeric, ginger purée, and red chili.

To make Chicken Curry Noodles in your slow cooker or crockpot, add all ingredients except noodles and stock, and cook on high for 4 hours or low for 6 hours. Then, add noodles and stock, and cook for another 15 minutes.

The flavors blend so well, making this dish a delightful meal for any night of the week. It’s both comforting and delicious, and you’ll definitely enjoy it!

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Can I use a different type of curry powder?

Yes, you can use different types of curry powder for varied flavors. Try using Madras curry powder for extra heat or a mild curry powder for a gentler flavor. Each type will slightly alter the taste, so choose based on your preference.

Slow Cooker Chicken Curry Noodles Ingredients

• 3 chicken breasts, sliced
• 400ml of reduced-fat coconut milk
• 2 tbsp of curry powder
• 1 tbsp of ground turmeric
• 1 tsp of ginger purée
• 1 tsp of sliced red chilli
• 1 tsp of ground coriander
• ½ tsp of Chinese 5 spice
• 2 tbsp of tomato purée
• 5 garlic cloves, crushed or 1 tsp of lazy garlic
• 1 onion, chopped
• 200g of dried egg noodles
• 350ml of chicken stock (optional)
• 1 tbsp of cornflour mixed with 1 tbsp of water (optional)
• Salt and pepper, to taste

How To Make Slow Cooker Chicken Curry Noodles

1. Prepare the base: Add the sliced chicken breasts, reduced-fat coconut milk, curry powder, ground turmeric, ginger purée, sliced red chilli, ground coriander, Chinese 5 spice, tomato purée, crushed garlic, and chopped onion to the slow cooker. Cook on high for 4 hours or on low for 6 hours, allowing the flavors to meld together.
2. Check and stir: After the initial cooking time, stir the mixture well to ensure an even distribution of the spices and ingredients. This will help the flavors to combine more thoroughly, enhancing the overall taste of the curry.
3. Add the noodles: Stir the mixture again, then add the dried egg noodles and chicken stock (if using). If you prefer, you can cook the noodles separately in a pan of boiling water according to the packet instructions, then add them to the slow cooker.
4. Thicken the sauce: If the sauce hasn’t thickened to your liking, add the cornflour mixed with water. Close the lid and cook on high for an additional 15 minutes, stirring after 10 minutes to ensure the cornflour is evenly distributed.
5. Season and serve: Season the curry with salt and pepper to taste before serving. If the noodles have absorbed the curry sauce and stock too quickly, you may need to add a little more water to achieve the desired consistency. Enjoy your delicious Slow Cooker Chicken Curry Noodles!

How do I prevent the noodles from getting mushy?

To prevent the noodles from getting mushy, add them towards the end of the cooking time. You can also cook the noodles separately and mix them with the curry just before serving. This method helps maintain the noodles’ firmness and texture.

Recipe Tips

• Slicing chicken evenly: To ensure your chicken cooks evenly, slice the chicken breasts into uniform pieces before adding them to the slow cooker. This will help each piece cook at the same rate and absorb the flavors better.
• Preventing dry noodles: Add a bit more liquid if you notice the noodles absorbing too much sauce. This will keep them from becoming too dry and ensure they stay tender and flavorful throughout the cooking process.
• Adjusting spice level: If you prefer a milder curry, reduce the amount of red chili and curry powder. On the other hand, if you enjoy a spicier dish, feel free to add extra chili or a pinch of cayenne pepper.
• Thickening the sauce: If you find the sauce too thin after cooking, use the cornflour mixture to thicken it. Ensure you stir it well into the curry, and let it cook for the additional time specified.
• Cooking noodles separately: If you want to control the texture of the noodles, consider cooking them separately on the stovetop. This way, you can ensure they are cooked to your desired firmness before mixing them into the curry.

Recipe Variations

• Vegetarian option: Replace chicken with firm tofu or chickpeas for a vegetarian version. This will give you a protein-rich curry while keeping it meat-free and equally delicious.
• Different noodles: Try using rice noodles or udon noodles instead of egg noodles. Each type of noodle will offer a slightly different texture and taste, giving you a new experience with the same recipe.
• Additional vegetables: Add vegetables like bell peppers, baby spinach, or peas to the slow cooker. These will add color, nutrition, and extra flavor to your chicken curry noodles, making the dish more wholesome.
• Using different meats: Substitute chicken breasts with boneless, skinless chicken thighs or turkey breast. These alternatives can provide a slightly different texture and taste while still being delicious and tender.
• Coconut milk substitute: If you don’t have coconut milk, you can use evaporated milk or heavy cream. Both will give the curry a rich and creamy texture, though the flavor will be slightly different.

What To Serve With Chicken Curry Noodles

Serve your Chicken Curry Noodles with fresh cucumber salad, garlic naan, and steamed broccoli. I love adding mango chutney for sweetness and roasted peanuts for crunch.

You can also try serving it with sesame green beans and pickled radish for extra flavor.

How To Store Leftover Chicken Curry Noodles

In The Fridge:

Store leftover Chicken Curry Noodles in an airtight container in the fridge. Make sure the noodles are fully cooled before refrigerating. They will stay fresh for up to 3 days. I suggest reheating them in a pan to maintain the best texture.

In The Freezer:

It’s best not to freeze Chicken Curry Noodles because the noodles can become mushy. If you must freeze, do so without the noodles and add fresh noodles when reheating.

How To Reheat Leftover Chicken Curry Noodles

Reheat your leftover Chicken Curry Noodles in a pan over medium heat, adding a splash of water or broth. Stir occasionally to heat evenly. I highly recommend avoiding the microwave to keep the noodles from getting too soft. Enjoy once fully heated!

Check out More Slow Cooker Recipes:

• Slow Cooker Mango Chicken Curry
• Slow Cooker Sweet Potato Curry
• Slow Cooker Curried Sausages