Ingredients:
- 500g diced chicken breast
- 1 large onion, chopped
- 2 handfuls of chopped mushrooms
- Peas (added in the last 30 minutes)
- ½ box of Mayflower Medium Curry Powder mix
- ½ box of Mayflower Extra Hot Curry Powder mix
500ml cold water
Rice (for serving)
Instructions:
1.Prepare the curry mix:
In a bowl, mix ½ a box of Mayflower Medium Curry Powder with ½ a box of Extra Hot Curry Powder, and blend with 500ml of cold water until smooth.
2. Cook the chicken and vegetables:
On a hob, heat some oil in a pan. Add the diced chicken breast and cook until browned. Then, add the chopped onions and mushrooms, sautéing until the onions become soft and translucent.
3. Combine with curry mix:
Pour the curry mix over the chicken and vegetables, stirring to combine everything well.
4. Transfer to slow cooker:
Pour the entire mixture from the hob into the slow cooker. Set the slow cooker on high for 2 hours.
5. Final adjustments:
After 2 hours, reduce the slow cooker to low for 1 more hour. In the last 30 minutes, remove the lid to allow the sauce to thicken, and add the peas.
6. Serve:
Serve the curry hot over rice. Enjoy your flavorful chicken curry!