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!
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.
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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.
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:
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!
- KCals 215
- Carbs 12G
- 4 Green
- 1 Blue
- 1 Purple
- 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. Click here for our oven temperature conversion guide.
Please do not screenshot this. Recipes are updated often
- 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
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