Chinese Chicken Curry

  • 10MINS
  • 4HR
  • 215KCAL

If you're looking for a low calorie Chinese Chicken Curry that tastes like the real deal, then this is the recipe for you!

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com

NutritionPer Serving

  • Calories215
  • Carbs12g
  • Protein32g
  • Fat2g
  • Saturates0.5g
  • Sugars5g

Chinese Chicken Curry - Pinch of Nom Slimming Recipes

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 Chicken Curry in a pinch.

The powder makes light work of the curry flavour, but just when you thought this Chinese 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 Chicken Curry suitable for?

This Chinese 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.

How Weight Watchers friendly is this Chinese Chicken Curry?

  • You need to count 4 Points per portion of this Chinese Chicken Curry recipe if you’re on WW Green. 
  • You need to count 1 Point per portion of this Chinese Chicken Curry recipe if you’re on WW Blue.
  • You need to count 1 Points per portion of this Chinese Chicken Curry recipe if you’re on WW Purple.

A Chinese Curry from a takeaway restaurant could set you back a whopping 34 Points! Eeeeek!

Our version has just 1 Smart Point per portion – 1! That’s amazing!! But don’t forget to add on extra for any accompaniments, such as rice etc.

Do I need any special ingredients or equipment for this Chinese 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.

This post contains affiliate links: what this means

The curry sauce is by a brand called Mayflower, and it’s very, very popular amongst Slimmers! They do a medium, or hot curry power mix and you can get it from Home Bargains, B&M or over on Amazon.

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 Chicken Curry?

There are 215 calories in each portion of our slimming friendly Chinese 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 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 1 pinchofnom.com

Step 2

Place the onions, peppers, baby corn, mushrooms, peas and diced chicken in the slow cooker.

Step 2 pinchofnom.com

Step 3

Crumble the stock cube over the top, then pour in the Mayflower Curry mix.

Step 3 pinchofnom.com

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 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:

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Fakeaway Fried Rice pinchofnom.com
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Can you cook this Chinese 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 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 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 Chicken Curry in the fridge for approximately 2 days.

Can I freeze Chinese 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 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 Chicken Curry

If you’re looking for a low calorie Chinese Chicken Curry that tastes like the real deal, then this is the recipe for you!
  • Prep Time
    10 MINS
  • Cook Time
    4 HR
  • WW
    1 Smart
    Points
  • KCals 215
  • Carbs 12G
  • WW Points:
  • 4 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 500 g diced chicken breast or thighs - we use diced thighs
  • 130 g baby corn
  • 1 large onion diced
  • 2 handfuls mixed peppers sliced
  • 2 handfuls peas
  • 5 large mushrooms sliced
  • 1 chicken stock cube
  • 85 g Mayflower Curry Sauce mix
  • 340 ml water

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. First, mix the 85g of Mayflower Curry mix with the 340ml of water and set aside
  2. Place the onions, peppers, baby corn, mushrooms, peas and diced chicken in the slow cooker
  3. Crumble the stock cube over the top, then pour in the Mayflower Curry mix
  4. Stir well, then set to slow cook on normal/medium for 4 hours
  5. If the curry seems a little runny remove the lid and cook for another 30 minutes to reduce

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Chinese Chicken Curry - Pinch of Nom Slimming Recipes

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113 comments

See what others have to say

NiamhMonday 10th May 2021

Which pinch of nom book is this recipe from?

Reply

    HollyFriday 14th May 2021

    Hey Niamh, this recipe is exclusive to our website so doesn’t appear in any of our books, hope that helps!

    Reply

MarieFriday 19th March 2021

Hi, when you worked out the points on the blue plan, did you used ‘1 serving as per instructions’ on the weightwatchers app to get the point value for the 85g powder for the whole recipe. So its classed as 3 points?

Thanks

Reply

    HollyWednesday 31st March 2021

    Hi Marie, we added 85g of the powdered mayflower curry sauce then the serving size is for 4 people for the whole recipe. The points on the recipe page are per portion of this recipe, hope that helps!

    Reply

TinaThursday 18th March 2021

Hi, I would like to make this without meat, would cauliflower or broccoli go well? I’ll be making the curry on the hob so would the veg need parboiling first or not?
Thanks

Reply

    HollyWednesday 31st March 2021

    Hey Tina, cauliflower and broccoli sound great I would suggest parboiling them a little as they will carry on cooking in the curry sauce. Have a look at this article HERE for slow cooker recipe conversion, hope that helps!

    Reply

MoMonday 15th March 2021

Hi loving your recipes. Do you have to calorie count the rice separately?

Reply

    HollyMonday 15th March 2021

    Hi Mo, for this recipe your accompaniment calories needs adding separately, hope that helps!

    Reply

Lisa McFarlaneWednesday 17th February 2021

I love this curry and want to make it for my mum but she doesn’t like baby corn. She does like tinned corn however – can I use this? If so, how much would you recommend and would I still put it in at the start with everything else? Thank you in advance!

Reply

    HollyFriday 19th February 2021

    Hi Lisa, yes canned sweetcorn will be okay in this recipe a small can drained would be fine to add at the same time as everything else in step 2 just make sure you alter the calories accordingly, hope that helps!

    Reply

Zoe DaviesSaturday 30th January 2021

What is the mayflower curry mix. My partner is wanting this made but I cant find it

Reply

    HollySunday 31st January 2021

    Hi Zoe, Mayflower Curry Mix is a product used to make curry sauce it can often be found in discount retailers like Home Bargains and B&M or online through Amazon. Hope that helps!

    Reply

MillySaturday 30th January 2021

Hi,
I have pork tenderloin that needs using up, could I use that instead of chicken? If I can, would I just use the same method?

Thanks

Reply

    LisaMonday 1st February 2021

    Hi Milly, yes, you could use pork tenderloin in the same way. Hope you enjoy the recipe.

    Reply

Kerry BeresfordWednesday 27th January 2021

I’m cooking this in the oven instead of a slow cooker how many hours would u suggest thanks

Reply

    HollyWednesday 27th January 2021

    Hey Kerry, we have an article HERE which has some tips and advice as well as a conversion chart for timings, hope that helps!

    Reply

Clare ClarkTuesday 29th December 2020

What can I use instead of chicken or meat?

Reply

    LisaThursday 31st December 2020

    Hi Clare.
    You could use a meat substitute such as Quorn or just increase the amount of veggies you use.
    Hope this helps

    Reply

Sharon BrehautWednesday 18th November 2020

I dont like corn, can I use a different vegetable?

Reply

    HollyThursday 19th November 2020

    Hi Sharon, yes you can definitely substitute the baby corn for another vegetable you could try courgette, cauliflower or green beans. Hope that helps!

    Reply

GeorginaTuesday 17th November 2020

Can you use frozen chicken pieces

Reply

    HollyThursday 19th November 2020

    Hi Georgina, yes frozen chicken pieces would be great in this Chinese Chicken Curry just make sure they are defrosted beforehand. Hope that helps!

    Reply

SophieTuesday 29th September 2020

Hi I was just wondering can I use frozen pepper slices for this recipe or is better with fresh?

Reply

    HollyTuesday 29th September 2020

    Hi Sophie, using frozen peppers will work fine for this recipe just allow them to defrost first, hope that helps!

    Reply

Rachael AndersonSaturday 4th July 2020

Hi,

I have a pressure cooker that I can cook on slow cook low and slow cook high.
What heat do you recommend and for how long please.

Thank you

Reply

    LisaMonday 6th July 2020

    Hi Rachael. On low we would suggest 6-8 hours, high around 4.

    Reply

Bev CavanaghFriday 21st February 2020

Hi, love this recipe but how long would you cook it if you were doing it in a normal pan and not a slow cooker??

Reply

    Sharon FitzpatrickFriday 22nd May 2020

    Hi Bev, this recipe would take around 20 minutes on the hob, simmering on a low heat. You may need to adjust the timings a little, but make sure the chicken is thoroughly cooked and shows no sign of pinkness. Thanks for your question and hope you like this recipe.

    Reply

      Bev CavanaghThursday 5th November 2020

      I absolutely love it…so much better than the real thing 😉

      SharonFriday 6th November 2020

      Hi Bev,
      We’re so pleased you enjoyed this recipe so much! Thanks for taking the time to let us know.

    RichardFriday 12th June 2020

    If you’re not looking specifically for the slow cooker effect it doesn’t take as long as an hour. First fry your chicken and veg for 5 minutes (depending on the cut size of your chicken), in another pan add your water and Mayflower Curry Mix and simmer for for 5 minutes, then mix the sauce, chicken and veg and serve. Shouldn’t take more than 20 minutes including prep time.

    Reply

      SharonFriday 12th June 2020

      Hi Richard, thanks for your help with the question about cooking this recipe on the hob and letting us know about how this method worked for you, it’s much appreciated.Thanks for getting in touch and sharing your tips. Hope you continue to enjoy our recipes.

NikkiMonday 17th February 2020

When it says 215 calories per serving, what is the serving? 100g? I am wanting to batch make this and put it in tubs but trying to calorie count per tub.

Reply

    Sharon FitzpatrickFriday 22nd May 2020

    Hi Nikki, we calculate the nutritional values per serving, not by weight. This recipe serves 4. Thanks for your question and hope you enjoy making this recipe!

    Reply

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