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 ideal recipe for you!

NutritionPer Serving

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

Chinese Chicken Curry_031_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 the Mayflower Chinese Curry Sauce, so we came up with this slimming and Weight Watchers friendly, Chinese Chicken Curry in the slow cooker!

If you’re a fan of curries and fakeaways you might want to try some these Pinch of Nom favourites;

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?

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Not really! Just the Mayflower Curry Sauce and a slow cooker.

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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?

If you think Chinese Chicken Curry is going to be off the menu then think again!

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.

You can use whatever meat you like, but if you’re calorie counting you will have to calculate accordingly.

We used diced chicken thighs as thighs are cheaper than fillets and we think they have lots more flavour!

You could use pork, chicken, beef, or even leave the meat out and just add lots and lots of veggies.

We used mushrooms, frozen peppers, baby corn and onions. Feel free to omit/add more or less of any of these – anything goes!

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;

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Can you cook this Chinese Chicken Curry another way?

Yes, you can also cook this on the stove top. Just saute the onions and chicken, add 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.

Allow to defrost, and heat covered in the microwave making sure the dish is steaming hot all the way through before serving.

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cook book is out now!

Chinese Chicken Curry

If you’re looking for a low calorie Chinese Chicken Curry that tastes like the real deal, then this is the ideal recipe for you!
  • Prep Time
    10 MINS
  • Cook Time
    4 HR
  • 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. Click here for 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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73 comments

See what others have to say

LeanneFriday 20th September 2019

This was beautiful and so easy to make. I wasn’t sure whether to mix the curry powder with cold water or to heat it on the hob first. I made it up in a saucepan on the hob then added it to the slow cooker and it turned out lovely.

Reply

    Emma TMonday 23rd September 2019

    So glad you enjoyed it!

    Reply

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