Mayflower curry in the slow cooker

This was perfect really worked well and personally i think it tasted better out of the slow cooker than when done in the pan! I use chicken thigh but you can use breast just leave it whole until the meal is cooked then you can dice it or shred it.

The Key is to mix the powder with boiling hot water to a dripping consistency not too watery but not too thick it needs to drip off the spoon – you can always add more water if needed.

I would also suggest you cook your first one when your around the house if possible because all slow cookers work differently and its hard for me to give you exact times measurements etc but if you follow the video you can always “tweak” it to suit your slow cooker

In the recipe i have said use 200ml of hot water but lately i have noticed buying new boxes sometimes i need to add more hot water, so start with 200ml then if you need more add small amounts slowly.

7 thoughts on “Mayflower curry in the slow cooker

    1. Sorry for the delayed reply hun it makes not difference but lately I use hot water it just helps the sauce thicken quicken at the start of cooking x

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