Chinese-Style Chicken Curry
If you're looking for a low calorie Chinese-Style Chicken Curry that tastes like the real deal, then this is the recipe for you!
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NutritionPer Serving
- Calories215
- Carbs12g
- Protein32g
- Fat2g
- Saturates0.5g
- Sugars5g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
We often get asked over on our Facebook group what people can make with Mayflower Chinese Curry Sauce, which is a ready mixed powdered curry sauce that’s available in many shops across the UK in either medium or hot varieties. It’s really handy to keep in the cupboard and it’s such an easy way to rustle up a Chinese-Style Chicken Curry in a pinch.
The powder makes light work of the curry flavour, but just when you thought this Chinese-Style Chicken Curry couldn’t get any easier, we’ve used the slow cooker too! You can pop all of your ingredients in and get on with your day, while your kitchen starts to fill with the recognisable aroma of a delicious curry.
We’ve used traditional veggies that you’d find in a takeaway curry, but you could pop in any leftovers or try it with beef or lamb if you like: one box of Mayflower Curry will go a long way so try out a few combinations and let us know your favourite!
What diets is this Chinese-Style Chicken Curry suitable for?
This Chinese-Style Chicken Curry recipe is suitable if you’re following a dairy free diet.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do I need any special ingredients or equipment for this Chinese-Style Chicken Curry?
Most of the ingredients can be found at the supermarket, and the Mayflower Curry can often be found in discount retailers like Home Bargains and B&M.
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‘Better than the real thing’
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We use our Instant Pot as a slow cooker – it’s fab! It has a digital timer, a . keep warm function and is also a pressure cooker. It means we can cook a whole chicken in it in just 20 minutes! Yes, really!
How many calories are in this Chinese-Style Chicken Curry?
There are 215 calories in each portion of our slimming friendly Chinese-Style Chicken Curry. This means it falls into our Everyday Light recipe category. You can find all of our other Everyday Light recipes here.
This Chinese-Style Chicken Curry is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
First, mix the 85g of Mayflower Curry mix with the 340ml of water and set aside.
Step 2
Place the onions, peppers, baby corn, mushrooms, peas and diced chicken in the slow cooker.
Step 3
Crumble the stock cube over the top, then pour in the Mayflower Curry mix.
Step 4
Stir well, then set to slow cook on normal/medium for 4 hours.
Step 5
If the curry seems a little runny remove the lid and cook for another 30 minutes to reduce.
What can I serve with this Chinese-Style Chicken Curry?
This can be served with simple and satisfying boiled rice or even with chips. If you’d like some inspiration check out these recipes that work really well together:
Can you cook this Chinese-Style Chicken Curry another way?
Yes, you can also cook this on the stove top. Just sauté the onions and chicken before adding all the other ingredients. Pop the lid on and simmer for 15 to 20 minutes or until the chicken is cooked.
How do you know when the Chinese-Style Chicken Curry is cooked?
When you cut into a piece of chicken there shouldn’t be any sign of pink meat.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Chinese-Style Chicken Curry in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
Allow any left overs to cool as quickly as possible, ideally within 2 hours. Make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chinese-Style Chicken Curry in the fridge for approximately 2 days.
Can I freeze Chinese-Style Chicken Curry?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer! Unless you fancy mystery food for dinner haha.
How do I reheat Chinese-Style Chicken Curry?
From chilled: Place in a microwave proof container with loosely fitting lid and heat until the curry is steaming hot all the way through before serving.
From frozen: Always defrost leftovers completely, either in the fridge or in the microwave, before reheating. Cooked food that has been frozen and removed from the freezer should be reheated and eaten within 24 hours of fully defrosting.
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Chinese-Style Chicken Curry
If you’re looking for a low calorie Chinese-Style Chicken Curry that tastes like the real deal, then this is the recipe for you!
-
Prep Time
10 MINS
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Cook Time
4 HR
- KCals 215
- Carbs 12G
Instructions
- First, mix the 85g of Mayflower Curry mix with the 340ml of water and set aside
- Place the onions, peppers, baby corn, mushrooms, peas and diced chicken in the slow cooker
- Crumble the stock cube over the top, then pour in the Mayflower Curry mix
- Stir well, then set to slow cook on normal/medium for 4 hours
- If the curry seems a little runny remove the lid and cook for another 30 minutes to reduce
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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141 comments
See what others have to say
Paul2070Wednesday 17th January 2024
Absolutely amazing, love it. Id like to try and cook other curries this way, for example Chicken Tikka. Would i just swap Tikka powder for Mayflower powder or is it stronger.
Cheryl LloydSunday 4th February 2024
We have this tikka masala recipe here that might be helpful 😃
https://pinchofnom.com/recipes/chicken-tikka-masala-curry/
Amy vaneMonday 4th December 2023
One of my go to faves , even the kids eat it all 🙂
KirstyWednesday 12th July 2023
Is it cold or hot water or does it not matter?
Thank you
SharonThursday 13th July 2023
Hi Kirsty, you need to mix the Mayflower curry mix with cold water. Enjoy the recipe!
RichThursday 15th June 2023
Hi,
What is the size of a portion?
Would be helpful to know for this recipe and others
In grams so I can maybe weigh it out?
Cheers
SharonThursday 19th October 2023
Hi Rich, we don’t weigh our portions as there are too many variables such as water content and size of vegetables to be accurate. If you want to find out the weight of a portion, weigh the complete cooked dish and divide by 4 for the exact weight of a portion. Hope this helps.
Paul HSaturday 18th March 2023
Very easy meal to prepare and very tasty too.All the family loved it.
SharonTuesday 18th April 2023
Hi Paul, thanks for your lovely comment about our Chinese-Style Chicken Curry; we’re so pleased your family loved it!
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