Slow Cooker Mayflower Chicken Curry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 125g Mayflower curry sauce mix
- 350 ml boiling water
- 1 onion
- 3 carrots
- 640g skinless and boneless chicken thighs
- 125g frozen peas
Method
- Add the curry sauce mix and boiling water to the slow cooker and whisk to remove any lumps.
- Slice the onion and cut the carrots into rounds.
- Add the veg to the slow cooker along with the chicken thighs whole.
- Cook on High for 4 hours or on Low for 6 hours.
- For the last 10 minutes of cooking add the frozen peas. They will cook really quickly so don't need long.
- The chicken thighs will naturally break apart when cooking, but you can also break them apart at the end with a spoon or spatula.
- Serve immediately with boiled rice.