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In a slow cooker, add the chicken breasts or thigh fillets, either will work.
Add all of the ingredients from the curry kit, the stock and all of the fresh or ground ginger and garlic. Cook on high for 4 hours or low for 7.
Towards the end, cook the noodles in salted water. Remove the bones if using bone in thighs and add the cooked noodles to the sauce. Serve in large bowls with fresh spring onion and sesame seeds if you have them!
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