Chinese chicken curry is one of my most popular recipes, and today I’m going to show you how to make it in the slow cooker using chicken thighs, garlic, ginger, Chinese curry powder, and sweet chili sauce.

To cook Chinese Chicken Curry in your slow cooker or crockpot, just combine the chicken with the seasonings, add water, and cook on low for 4 hours.

Cooking this recipe in the slow cooker melds the flavors beautifully, providing a hearty and satisfying meal perfect for busy evenings.

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Can I Use Bone-In Chicken Thighs Instead of Boneless?

Yes, you can use bone-in chicken thighs instead of boneless. The cooking time remains the same, but remember that bone-in meat may be juicier and more flavorful. Just ensure all pieces are submerged in the liquid for even cooking.

Slow Cooker Chinese Chicken Curry Ingredients

• 8 boneless, skinless chicken thighs
• 2 garlic cloves
• 1-inch piece of fresh ginger
• 4 tablespoons Chinese curry powder
• 1 tablespoon sweet chili sauce
• Approximately 1 mug of water (enough to just cover the chicken in the slow cooker)

To Serve

• Cooked rice
• Freshly chopped spring onions

How To Make Slow Cooker Chinese Chicken Curry

1. Prepare the chicken: Trim any visible fat from the chicken thighs to ensure a leaner, healthier dish. Arrange the thighs in a single layer at the bottom of the slow cooker.
2. Prepare the aromatics: Peel and finely mince the garlic cloves and ginger to maximize their flavor release during the slow cooking process.
3. Season the chicken: Add the minced garlic, ginger, sweet chili sauce, and Chinese curry powder to the slow cooker. Stir thoroughly to ensure each piece of chicken is evenly coated with the seasoning.
4. Add water: Gently pour enough water into the slow cooker to just cover the chicken.
5. Cook: Secure the lid of the slow cooker. Set the device to cook on low for 4 hours or on high for 3 hours.
6. Serve: Spoon the curry over a bed of freshly cooked rice. Garnish with a generous amount of chopped spring onions for a fresh, crisp finish.

Recipe Tips

• Thicken the sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the curry 30 minutes before it’s done cooking.
• Enhance flavor: For an extra burst of flavor, add a tablespoon of fish sauce or soy sauce along with the other ingredients before cooking.
• Avoid overcooking: To keep the chicken tender and juicy, avoid cooking on high for more than 3 hours. Low and slow is the way to go for the best texture.
• Add heat: If you like your curry spicy, add chopped red chili or a teaspoon of crushed red pepper flakes when you add the garlic and ginger.
• Serve creatively: Instead of rice, try serving the curry over quinoa or cauliflower rice for a lower-carb option that adds a new texture to the dish.

Recipe Variations

• Vegetarian option: Replace the chicken with firm tofu cubes or tempeh for a vegetarian version. Make sure to press the tofu well to remove excess moisture before cooking.
• Add vegetables: Mix in bell peppers, snap peas, or carrots in the last hour of cooking to add color and a serving of vegetables to your meal.
• Change the protein: Use boneless pork chops or beef chunks instead of chicken for a different taste and texture in your curry.
• Make it creamy: Stir in a can of coconut milk instead of water for a creamier, richer curry sauce that pairs wonderfully with the spices.
• Vary the spices: Experiment with adding a teaspoon of turmeric or cumin for additional depth of flavor and a slightly different spice profile.

What Can I Substitute for Chinese Curry Powder?

If you can’t find Chinese curry powder, try using a mix of Madras curry powder and turmeric. This combination will closely mimic the flavor profile of Chinese curry powder and will still give a great result in the dish.

What To Serve With Chinese Chicken Curry

Enjoy your hearty Chinese Chicken Curry by serving with jasmine rice, steamed broccoli, bok choy, sugar snap peas, and cucumber salad. Or you can try it with naan bread, and pickled vegetables for a delightful contrast.

How To Store Leftover Chinese Chicken Curry

In The Fridge:

Store leftover Chinese Chicken Curry in an airtight container to preserve freshness. I always make sure it cools to room temperature before refrigerating. Properly stored, it will last for up to 3 days. Reheat well before serving again.

In The Freezer:

Freezing Chinese Chicken Curry is not ideal due to the texture changes in the vegetables and sauce separation. If you must freeze, consume within 2 months for best quality. Thaw in the fridge overnight before reheating.

How To Reheat Leftover Chinese Chicken Curry

To reheat your leftover Chinese Chicken Curry, warm it slowly in a saucepan over medium heat. Stir frequently to ensure even heating and prevent the sauce from sticking. It usually gets perfectly hot within 10 minutes. Add a little water if it seems too thick.

Check out More Slow Cooker Recipes:

• Slow Cooker Keema Curry
• Slow Cooker Beef Rendang Recipe
• Slow Cooker Chinese Beef Curry