Slow Cooker Mayflower Chicken Curry Recipe

This Slow Cooker Mayflower Chicken Curry is a smooth, mildly spiced chip-shop style curry loaded with tender chicken, mushrooms, onions and peas. Effortlessly cooked low and slow for a nostalgic, comforting British takeaway taste at home.

Ingredients

• 4 boneless chicken thighs, cut into chunks
• 1 large onion, sliced
• 150g (2 cups) button mushrooms, sliced
• 2 garlic cloves, minced
• 2 tbsp mild curry powder
• 1 tbsp mild curry paste
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tbsp plain flour
• 400ml (1¾ cups) chicken stock
• 1 tbsp sweetened desiccated coconut (optional)
• 1 tbsp tomato ketchup
• 1 tsp sugar
• Salt, to taste
• 100g (¾ cup) frozen peas
• To serve: rice or chips

Slow Cooker Mayflower Chicken Curry: Instructions

1. Put the chicken pieces into the slow cooker first.
2. Add the sliced onion, mushrooms, and minced garlic.
3. In a small bowl, mix the curry powder, curry paste, turmeric, coriander, and flour with a splash of stock to make a smooth paste.
4. Pour the paste and remaining stock into the slow cooker, stirring to coat everything evenly.
5. Stir in the desiccated coconut, ketchup, and sugar.
6. Season lightly with salt.
7. Cover it and cook on low flame about 6–7 hrs, or on high heat for 3–4 hours, until the chicken is tender and the sauce has thickened.
8. Stir well halfway through cooking to prevent sticking.
9. Add the frozen peas about 15 to 20 minutes before the food is done cooking.
10. Taste and adjust seasoning, adding a touch more sugar or salt if desired.
11. Stir once more before serving.
12. Serve hot over fluffy rice or alongside crispy chips.

A smooth, gently spiced curry with earthy mushrooms — perfect comfort food with that classic British chip shop flavour.

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