Home | Fakeaway Chicken Curry

I had a few requests for my recipe for the Mayflower Chinese Curry Sauce in my slow cooker which I posted on Instagram on Monday. This curry came to my attention when someone in work mentioned it, then I seemed to be hearing about it a lot more. It’s popular with Slimming World members as it’s low in syns and you get lots of veggies in.

This is the first time I’ve made something in my slow cooker but honestly I was surprised at how tasty it was. And here is an even bigger confession, I am not the cook in my house, my mum had spoilt me so I never had to learn to cook, anything that seems simple, I’ll give it a try but this is the most I’ve experimented and this really isn’t experimenting it’s winging it all in a slow cooker and letting that do the work. The slow cooker I have is 6.5 litre so there is more then enough to feed two of us for a week so this is perfect if you are feeding quiet a few people. If you’re cooking for less half would be fine for a family of 4. I honestly just picked up a few ingredients so you can change the meat if you want or add/change some of the vegetables.


Mayflower Medium Curry Powder (255g)

1.2kg of chicken

400g of peas

3/4 red peppers

2 white onions

200g mushrooms

1 chicken stock cube


  1. Add 800ml of cold water to the whole box of Mayflower Medium Curry Powder, mix it up well.
  2. Chop up all the ingredients and place in the slow cooker, break up your stock cube over all the ingredients.
  3. Pour the Mayflower Curry mix into the slow cooker, make sure it covers all the ingredients, if not pop in a little bit more water.
  4. Turn the slow cooker on to low. I was out of the house for 10 hours so low was fine, high is you’re looking to eat it less than half that time. If the Curry seems a little runny, wind your slow cooker up to high and let it sit for 30 minutes.

I served it with brown rice and quinoa which I microwaved so when I arrived home, dinner was ready in less than 5 minutes. That’s the quickest dinner I’ve ever had and it’s most certainly one of the healthiest dinners I’ve made, lots of vegetables and protein. It’s the perfect fakeaway for just about any night of the week.

Lashings of Love,

K xo