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Creamy chicken, vegetable and pasta curry

  

June 6, 2015

Creamy chicken, vegetable and pasta curry 4 0 5 2
  • Prep: 5 mins
  • Cook: 5 hrs

  • 5 mins

    5 hrs

    5 hrs 5 mins

  • Yields: 6-8

Ingredients

1 1/2 kilos of diced chicken breast

2 litres of chicken stock

2 cups of milk

1 can coconut cream

1 cup grated cheese

Clive Indian curry powder

Half bag of pasta spirals

Half bag of diced frozen veges

Cornflour

2 cloves of garlic crushed

Salt and pepper to season optional

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

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5 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.

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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