Step 1

Place the chicken breasts in the slow cooker.

Step 2

Add the garlic, ginger, curry powder, Chinese five spice, sugar and turmeric into the slow cooker.

Step 3

Then pour in the chicken stock and using a spoon, give all the ingredients a stir.

Step 4

Close the lid and cook on low for 4-5 hours or on high for 3 hours.

Step 5

When you're close to serving, mix together the corn flour and around 3 tablespoons of water, so that you create a cornflour slurry. Lift the lid and pour in the cornflour and stir in.

Step 6

At this point you can also break down the chicken breasts. You'll find the meat should fall apart easily and shred. Add the frozen peas and put the lid back on for another 20-25 minutes.

Step 7

Taste and add seasoning if needed - or a little more soy sauce. Serve with plain boiled rice.