Slow cooker mayflower curry

This Slow Cooker Mayflower Curry is a nostalgic, mildly sweet British chip-shop style curry, made effortlessly in the slow cooker. Tender shredded chicken in a smooth, golden curry sauce, served with rice, chips and peas — total comfort food.

Ingredients

• 4 boneless chicken thighs (or breasts)
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp mild curry powder
• 1 tbsp curry paste (mild, chip-shop style if available)
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tbsp plain flour
• 400ml (1¾ cups) chicken stock
• 2 tbsp sweetened desiccated coconut (optional, for authentic sweetness)
• 1 tbsp tomato ketchup
• 1 tsp sugar
• Salt, to taste
• 100g (¾ cup) frozen peas
• To serve: cooked rice, chips, extra peas

Slow cooker mayflower curry: Instructions

1. Put the chicken thighs in the bottom of the slow cooker.
2. Scatter over the chopped onion and minced garlic.
3. In a bowl, mix the curry powder, curry paste, turmeric, coriander, and flour with a splash of stock to form a smooth paste.
4. Pour the paste over the chicken along with the remaining stock, stirring to combine.
5. Stir in the desiccated coconut, ketchup, and sugar.
6. Season lightly with salt.
7. Cover and cook on low for 6–7 hours, or high for 3–4 hours, until the chicken is very tender.
8. Take the chicken out. Use two forks to pull it into small pieces.
9. Add the shredded chicken back into the sauce and mix everything together well.
10. Add the frozen peas and cook for a further 10 minutes on high, until heated through.
11. Taste and adjust seasoning, adding more sugar or salt if needed.
12. Serve hot over rice with crispy chips and extra peas on the side.

Enjoy this creamy, mildly spiced curry — a true taste of British takeaway nostalgia made easy at home!