Prep Time:
Yield:
Category:Description
The easiest Chicken Curry recipe cooked in the slow cooker using just 5 ingredients including Mayflower Curry Sauce Mix
Ingredients
- 125g Mayflower curry sauce mix
- 350ml boiling water
- 1 onion
- 3 carrots
- 640g skinless and boneless chicken thighs
- 125g frozen peas
Instructions
- 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.
Notes
Leftovers will keep in an airtight container in the fridge for up to 2 days. Reheat until piping hot in the microwave or on the hob.
Leftovers can also be frozen for up to 3 months. Defrost in the fridge overnight and reheat as above.