Creamy chicken, vegetable and pasta curry

Submitted by nikki tutton

Creamy chicken, vegetable and pasta curry

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Serving: 6
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes


  • 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


  • Put 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
  • Then add pasta and vegetables for another hour
  • If needed add a little more chicken stock
  • If needed make a cornflour paste and add slowly
  • Then add grated cheese and keep on low for another half hour and taste to see if more curry is needed before serving.

15 thoughts on “Creamy chicken, vegetable and pasta curry”

  1. 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.

  2. Elizabeth Tucker

    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.

  3. 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.

  4. Hello .. I’m keen to make this recipe.. can you tell me what size tin of coconut cream please
    I have 165ml and 400ml
    Thank in advance

  5. Margaret Petersen

    Try using coconut flavoured evaporated milk. Evaporated milk is creamy & a good substitute for cream.

  6. Julie Louise Joy Radburn

    I made this recipe but didn’t get to try it as 2 litres of chicken stock was so much liquid it didn’t absorb, is this the right quantity?

    1. Hi Julie, I’ve reviewed this members recipe and it is definitely 2L as in the method she specifies to start with 1-1.5L first and add more later on if needed. The 250g of raw pasta that is added to the recipe absorbs up the large amount of liquid as it cooks. Did you add raw pasta? 🙂

  7. Julie Louise Joy Radburn

    Hi Paulene, I added cooked pasta so that was where I went wrong. I am keen to make this again as it looks delicious! Thanks so much!

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