I remember the first time I made this slow cooker mayflower curry; the aromas filled my kitchen, and it felt like a hug in a bowl. This recipe is perfect for anyone wanting to whip up something quick and satisfying, without fussing over a long list of spices.

Whether you’re cooking for one or a table full of loved ones, this curry will become a go-to in your recipe book. It’s versatile, easy to follow, and oh-so delicious. Let’s dive into making a meal that feels like home, shall we?

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What is Mayflower Curry?

Mayflower Curry is a brand of instant curry sauce mix widely used in the UK for preparing quick and tasty curry dishes. It typically comes in powder form, requiring only the addition of water and simmering to create a flavorful sauce.

This product simplifies the curry-making process, offering a convenient solution for achieving a traditional curry taste without the need to blend multiple spices.

Slow Cooker Mayflower Curry Ingredients

• Chicken: Grab between 600 to 500 grams of either chicken thigh or breast, depending on your preference. Thighs are juicier, but breasts work great too!
• Curry Magic: 112 grams of Mayflower curry powder will be our star spice.
• Veggie Delights: Choose any vegetables you love. I often go for mushrooms and peppers for their texture and color, but feel free to get creative.
• Onion: 1 onion will add that essential aromatic base.
• Water: Have around 200 to 300 ml of hot water ready to mix into our curry.

How To Make Slow Cooker Mayflower Curry

1. Start with the Sauce: Pour the Mayflower curry powder into the slow cooker. Add 200ml of hot water and stir until well mixed. If the sauce feels too thick, gently add more hot water until you achieve a nicely thick yet slightly dripping consistency. We’re looking for that perfect curry texture that’s neither too runny nor too thick.
2. Prep the Chicken: If you’re using chicken thighs, trim off any excess fat. This step is all about making sure we get the tastiest bits without the extra grease.
3. Chop Chop: Dice up that onion and slice or dice your chosen veggies. This part is pretty therapeutic, isn’t it?
4. Combine: Add the chicken and onion into the slow cooker. This duo will start getting cozy with the curry base. If you’re particular about your veggies having a slight crunch, hold off on adding them just yet.
5. Cooking Time: Set your slow cooker on low and let it work its magic for 5-6 hours. This is when the flavors really start to mingle and the chicken becomes wonderfully tender. If you’re using chicken breast, keep it whole for now; you can dice or shred it once it’s cooked to perfection.
6. Veggie Time (Optional): If you like your vegetables with a bit of bite, add them about an hour or so before the end of cooking. This way, they’ll be cooked but still retain a nice crunch.

Recipe Tips

• For a thicker sauce: I once discovered by accident that adding a slurry of cornstarch and water thickens the curry beautifully.
• To turn up the heat: If you’re like my friend who loves spicy food, consider adding more chili powder or some diced fresh chilies.
• Cleaning hack: My grandma taught me to always use a slow cooker liner or grease the pot lightly to make cleanup a breeze.
• Storing for later: I always cool my curry quickly and freeze in portion-sized containers, making sure I have a tasty meal ready for busy nights.

Recipe Variations

• Vegan delight: After a friend turned vegan, I started replacing chicken with chickpeas and vegetable broth, and it’s been a hit at potlucks.
• Veggie-packed: Inspired by a garden bounty, I love throwing in extra veggies like spinach, peas, or sweet potatoes in the last hour of cooking.
• Creamy coconut twist: My cousin’s suggestion to use coconut milk instead of some of the water turned the curry into an irresistibly creamy delight.
• Changing the protein: Experimenting led me to discover that beef or lamb can also make this curry wonderfully rich and satisfying, just adjust cooking times accordingly.

What To Serve With Mayflower Curry

Serving your Mayflower Curry with basmati rice, fluffy naan bread, tangy mango chutney, crisp papadums, and a cooling cucumber raita rounds out the meal perfectly.

A side of pickled onions or a lemony kachumber salad can also add a refreshing crunch, balancing the deep spices of the curry. Don’t forget a dollop of lime pickle for that extra zing!

How To Store Mayflower Curry

In The Fridge:

Cool the Mayflower Curry to room temperature before popping it into the fridge. Transfer it into airtight containers to keep it fresh. Stored like this, your curry will be good for up to 3-4 days. Remember, the flavors often deepen the next day, making leftovers a treat!

In The Freezer:

Yes, you can freeze Mayflower Curry! After cooling, transfer it into freezer-safe bags or containers. Leave a bit of space for expansion, seal tightly, and it’ll keep for up to 2 months. Defrost in the fridge overnight when you’re ready to enjoy it again.

How To Reheat Mayflower Curry

Gently reheat your Mayflower Curry on the stove, stirring occasionally until it’s thoroughly heated. This should take about 10 minutes over medium heat. If you’re in a rush, microwaving in a covered dish for 3-5 minutes, stirring halfway through, works great too. Just make sure it’s piping hot all the way through before serving. Enjoying this curry a second time around can be just as delightful as the first.

Check out More Slow Cooker Recipes:

• Slow Cooker Brown Sugar Gammon
• Slow Cooker French Beef Dip Recipe
• Slow Cooker Chicken Jalfrezi