Chinese Chicken Curry


March 13, 2015

Chinese Chicken Curry 4 0 5 3
  • Cook: 5 hrs
  • 5 hrs

    5 hrs

  • Yields: 4


200g curry paste (I used Goldfish brand)

750ml boiled water

2 tablespoons hot curry powder

3 large onions – chopped into large chunks

400g chicken fillets – chopped into large pieces

1 tsp paprika

Knob of butter

** Optional extra if you like extra onions with a slight crunch and more spice then,

I updated this recipe to add: 1/2hr before serving I sautéed two onions chopped into large bits in a knob of butter and added an additional tablespoon of hot curry powder. I cooked this off and added it to the pot. It has made it perfect for moi x


1Sprinkle the paprika over the chicken to season (I then put this into the fridge until ready to use).


3Add the water to the curry paste and mix. Saut the onions in the butter and add the curry powder, cook off the spice for 2 mins over a med heat keeping a crunch in the onions.


5Add the onion mix to the crock, add the chicken and pour over the sauce. Cook on low for 5 hours


7If adding the extra onions and spice then do so 1/2 hour before serving.

Submitted by Katy Kat


5 Reviews


May 11, 2019

I’ve made this dish many times and it’s excellent, follow the recipe and you’ll not be disappointed, along with home-made egg fried and chips/fries its an excellent family dinner, Oh and remember a slice of bread to wipe up the plate.

You can always reduce it if you prefer shorter times 🙂

Joy lamplough

October 26, 2018

I will try this, however, I am worried that the pieces of chicken will be dried out following slow cooking for 5 hours??


August 6, 2018

We added peas to this recipe and a little flour to thicken as it was still quite runny after 5 hours on low.


August 24, 2017

Because there are 8 of us i doubled up on ingredients, kids loved this and left overs were used next day in a jacket potato.

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