Creamy chicken, vegetable and pasta curry
June 6, 2015
- Prep: 5 mins
- Cook: 5 hrs
-
5 mins
5 hrs
5 hrs 5 mins
- Yields: 6-8
Directions
1Put chicken in SC then add 1-1 1/2 litres of chicken stock, milk, coconut cream, garlic and 3 tablespoons of curry powder in slow cooker on low for 3-4 hours
2Then add pasta and vegetables for another hour
3If needed add a little more chicken stock
4If needed make a cornflour paste and add slowly
5Then add grated cheese and keep on low for another half hour and taste to see if more curry is needed before serving.
Submitted by nikki tutton
6 Reviews
Paulene @ Slow Cooker Central
July 13, 2018
Cooking cream is designed not to split
linda
July 12, 2018
do you think the cooking cream would split?
Elizabeth Tucker
June 27, 2018
Very tasty and easy winter dish. My family enjoyed this very much. I didn’t add all three tablespoons of curry powder as it would have been too spicy for my kids. Overall, lovely.
Paulene @ Slow Cooker Central
December 1, 2016
Karissa
December 1, 2016
I made this recipe and it was super yummy. I added cream instead of milk because a lot of people had said theirs split but mine still eneded up splitting, which was due to the coconut cream. So next time I make it I will be adding the coconut cream at the end.
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Megan Brown
July 29, 2019
Just made this to go in freezer for meals when working , coconut cream has split. First and last time of using coconut cream or milk, dont like the taste. Hopefully my partner likes it or it will be a waste. Will try this recipe again, but next time I will use cooking cream instead, and next time I will halve the recipe as it is way to much.