Slow Cooker Katsu Noodles (HC)
Ingredients
- 1 onion, diced
- 3-4 carrots, peeled and sliced
- 1 red pepper, diced
- 4 chicken fillets, diced
- Black pepper for seasoning
- 1 tsp garlic powder
- 1 heaped tsp curry powder
- 4 tbsp katsu curry paste
- 2 tbsp soy sauce, low sodium
- 1 tin coconut milk
- 1 chicken stock cube, low sodium
- 240g noodles
- 12 tbsp peas
Serving suggestion (per portion):
- 1 spring onion, sliced (optional)
- 1 tsp sesame seeds (optional)
- 1 tbsp fresh coriander, chopped (optional)
Instructions
Add the onion, carrots, red pepper and diced chicken to the slow cooker.
Season with black pepper, then add the garlic powder and curry powder.
Stir in the katsu curry paste and soy sauce, ensuring everything is well coated.
Pour in the coconut milk and crumble in the stock cube. Stir gently to combine.
Place the lid on and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Around 15–20 minutes before serving, cook the noodles according to the packet instructions and cook the peas until tender (or any vegetables of your choice).
Taste test the curry and adjust seasoning if needed.
Add the cooked noodles and peas to the slow cooker and mix well. Add a splash of water if needed to loosen the sauce.
Serve in bowls and top with spring onions, sesame seeds and fresh coriander (all optional).
Note: This recipe serves 4. Store any leftovers in an airtight container in the fridge for up to 3–4 days, or freeze in portions (without noodles for best texture) for up to 3 months.