Chinese Takeaway Style Chicken Curry | High Protein Meal Prep Slow Cooker Recipe

Source video by What's For Tea? on YouTube. This recipe was adapted with strict source-fidelity rules.

This Chinese takeaway style chicken curry is a high protein, low fat slow cooker meal prep favourite. Chicken breast chunks simmer in a fragrant sauce of reduced fat coconut milk, Chinese five spice, curry powder and turmeric until tender. Frozen peas are stirred in at the end for colour and sweetness. Serve over brown rice or alongside chips for a comforting fakeaway night in.

Ingredients

• 400 mlreduced fat coconut milk
• 2 tbsptomato puree

• 1 tspground coriander
• 1 tspChinese five spice
• 1 tspground turmeric
• 2.5 tbspChinese style curry powder
• 1 tspground ginger
• 1 tspcayenne pepper
• white pepper
• salt

• 4 clovesgarlic cloves, chopped or minced
• 1 wholelarge onion, cut into large chunks
• 4 wholelarge chicken breasts, cut into large chunks
• frozen peas (add late)

Method

1. Pour the reduced fat coconut milk into the slow cooker pot and add the tomato puree.

   ~1 min

2. Add the ground coriander, Chinese five spice, turmeric, Chinese style curry powder, ground ginger, cayenne pepper, white pepper and a pinch of salt.

   ~2 min

3. Whisk everything together until the sauce is smooth and uniform.

   ~1 min

4. Stir in the chopped garlic and large onion chunks until well coated.

   ~1 min

5. Add the chicken breast chunks and stir to coat thoroughly in the sauce.

   ~2 min

6. Cover and cook on High for 4 hours or on Low for 7 hours, until the chicken is cooked through and tender.

   ~240 min

7. Stir in the frozen peas and cook for a further 15 to 20 minutes until warmed through.

   ~20 min

8. Serve over brown or white rice, or alongside chips for a fakeaway style meal.

   ~2 min

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