2 handfuls of frozen peas - Around 200g. 470ml of cold water. Method: Turn your slow cooker on to a high setting, add your diced raw chicken into the slow cooker and meanwhile make up the Mayflower Curry powder with the water, stirring well, add to the slow cooker and stir all together. Lid back on and cook on high for 1 hour.. 650 g diced chicken breast. Put the onion, red peppers, baby corn, mushrooms and diced chicken into your slow cooker pot. 100 g baby corn. Sprinkle over 1 tsp of Chinese five spice powder. 1 tsp Chinese five spice. In a separate bowl, make up the curry sauce - for Mayflower curry sauce I use 85 g of the powder mixed with 340 ml of cold water.

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In a small bowl, combine the curry, smoked paprika, cumin, chili powder, and salt. Place the chicken thighs on a large plate or cutting board, and sprinkle both sides with about 2/3 of the spice mix. Rub to coat, then set the remaining spices aside. Heat the olive oil in a large skillet over medium-high.. Instructions: Toss the chicken pieces in the cornflour and lay in the bottom of the slow cooker along with the onion and garlic, pour over the curry sauce, and cook on low for 6 hours. An easy slow cooker Chinese Chicken curry recipe using mild curry powder, fenugreek and soy sauce. Dump the ingredients in the slow cooker and leave on low for 6.