This Slow Cooker Chinese Curry Chicken is pure comfort food. Cooked in a slow cooker, the meat falls right off the bone.
I’ve been making this Chinese Chicken Curry Chicken for years and it continues to be our family favorite. My mom used to make curry chicken when I was growing up, but hers was different. She used coconut milk and it had a different taste to it. Although I loved my mom’s curry chicken, I remember being intrigued by this recipe that had oyster sauce and ketchup in it. Originally from Rhoda Yee’s Dim Sum cookbook, it is a Cantonese version.
My copy of Dim Sum is so worn – it’s got masking tape holding the binding together and the pages have long fallen out. But, it remains one of my most treasured cookbooks. As a beginner cook many years ago, I referred to it often and made many recipes from it. Some have stayed in my recipe repertoire, including this Chinese Curry Chicken.
It’s a little sweet from the oyster sauce, ketchup and sugar, which is why I think my kids like it. Even my youngest who has recently vowed that he doesn’t like Asian food cleaned his plate. His only complaint was that there were bones on his dinner plate. I like using chicken on the bone for more flavor, but you can certainly use boneless chicken.
Serve this with steamed rice for a one pot meal.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, smashed
- 1 piece ginger, the size of a quarter, smashed
- 3 pounds chicken on the bone, cut up (I used thighs and drumsticks)
- 5 carrots, peeled, cut into 2" chunks
- 4 medium red potatoes, halved or cut into thirds depending on size
- 1½ tablespoons curry powder
- ½ cup low sodium chicken broth
- 2 tablespoons oyster sauce
- 3 tablespoons rice wine or sherry
- 2 tablespoons ketchup
- 1 tablespoon organic sugar
- 2 scallions, chopped
- Heat olive oil in large skillet; add onion, garlic, and ginger; saute until fragrant, about 2-3 minutes. Add chicken and brown on both sides. Transfer to slow cooker. Add curry powder to skillet and stir a minute or two until fragrant. Add chicken broth to skillet and scrape up brown bits. Transfer to slow cooker. Add oyster sauce, rice wine, ketchup and sugar to slow cooker and toss until chicken is coated with sauce. Cover and cook on high 4 hours. Stir in scallions before serving.
NOTE: Nutrition Facts based on 8 servings.