tayyab anjum
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
- Put the chicken pieces into the slow cooker first.
- Add the sliced onion, mushrooms, and minced garlic.
- In a small bowl, mix the curry powder, curry paste, turmeric, coriander, and flour with a splash of stock to make a smooth paste.
- Pour the paste and remaining stock into the slow cooker, stirring to coat everything evenly.
- Stir in the desiccated coconut, ketchup, and sugar.
- Season lightly with salt.
- 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.
- Stir well halfway through cooking to prevent sticking.
- Add the frozen peas about 15 to 20 minutes before the food is done cooking.
- Taste and adjust seasoning, adding a touch more sugar or salt if desired.
- Stir once more before serving.
- 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.
