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!

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!

Chinese Chicken Curry | Slimming & Weight Watchers Friendly

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 in the blurb 👍

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

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 what ever 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 loads more flavour!

Chinese Chicken Curry | Slimming & Weight Watchers Friendly

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.

This Chinese Chicken Curry recipe is ridiculously easy. Seriously – it’s 4 steps long & that’s it. What’s more is that you just pop it all in the slow cooker!

What diets is this Chinese Chicken Curry suitable for?

This Chinese Chicken Curry recipe is suitable if you’re following a dairy free diet. However, please make sure to double, and triple check all of your ingredients (stock cubes for example) if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chinese Chicken Curry?

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 amaaaaazing!! But don’t forget to add on extra for any accompaniments, such as rice etc.

Chinese Chicken Curry | Slimming & Weight Watchers Friendly


How to make this Chinese Chicken Curry

This Chinese Chicken Curry recipe is ridiculously easy. Seriously – it’s only a few steps long & that’s it. What’s more is that you just pop it all in the slow cooker!

  • Make up the Mayflower Curry Sauce Mix with water, according to the packet instructions.
  • Throw all the ingredients in the slow cooker and stir.
  •  Cook for 4 hours. 
  • Serve with your choice of accompaniment. You’ll find some ideas below.

What can I serve with this Chinese Chicken Curry?

This can be served with; 

Chinese Chicken Curry | Slimming & Weight Watchers Friendly

Don’t forget, whatever accompaniment you choose, you’ll have to account for the extra calories and/or other nutritional values. 

We love our Chinese Chicken Curry with half chips, half rice and a load of stir fried veg on the side!

Do I need any special ingredients or equipment for this Chinese Chicken Curry?

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

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! Has a digital timer, keep warm function & is also a pressure cooker. It means we can cook a whole chicken in it in just 20 minutes 😱 Yes, really!

Can you cook 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 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.

Some of you love this Chinese Chicken Curry recipe!

 If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

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Our Facebook group is growing by the day. If you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?

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You might just find the inspiration you need from our awesome members. If you’ve joined already why not invite any friends that may find it helpful?

Pre-Order Our Second Cookbook Now! 

We are SO excited to announce that our second cookbook, Pinch of Nom: Everyday Light is being released on 12 December 2019 and is available for pre-order now!!!

As the name suggests, this book is entirely focused on meals you can make every day that all come in at 400 calories or less…INCLUDING accompaniments!

There will be 100 NEW & EXCLUSIVE recipes for you to enjoy that are easy, delicious and make slimming hassle-free.

As ever, all the recipes have been tried and tested by our lovely army of recipe testers to ensure that they are amazing. Check out our cookbook page for more information!

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We are super excited to have released a 6 month food planner that works perfectly alongside our recipe book.

Our 6 month planner features 26 recipes – which are not available anywhere else. We have all the details on our Planner page.

Order Our Cookbook Now!

We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available NOW!!

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The book features 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use!

Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing. Check out our cookbook page for more information!

Chinese Chicken Curry | Slimming & Weight Watchers Friendly

Votes: 105
Rating: 3.94
Rate this recipe!


Prep Time

Cooking Time

portion 10 minutes 4 hours




215kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
Suitable For Freezing icon Dairy Free icon
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Please don't take a screenshot. These recipes are updated often!
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  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

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
    1. Hi Viv
      Yes, they are super easy to use, you really should get one!! We use ours all the time, especially during the Autumn/Winter months

  1. If you don’t have a slow cooker and you just want to put all your ingredients in a pot is this possible and if so how long would it take to cook. Thanks in advance

    1. Hi Fiona
      Yes, you could make this in a pan, or a pot in the oven. It will probably take an hour or so on a low heat (just simmering)

  2. Would it be a problem to do this all day on low – I leave for work at 8:30 and don’t get back til at least 5:30 – would be nice to have it ready to come home to…

    1. Hi Lisa
      It should be fine leaving it all day, but you may need to remove the lid and turn it up to let it thicken up a bit

  3. Hi- this might sound silly but if you only use a third of the curry packet for the meal, what do you do with the other 2/3s? Can it be frozen? Or would you need to use it all up within a few days from the fridge? Or does it come portioned in the pack?

    Thanks !

  4. Oh no I have made it and had it on low (I only have high or low on my crockpot slow cooker) for nearly 3 hours? I don’t want to throw it away!!!!!!!! Help!

  5. Ooppssss used all of the powder without looking properly at instructions have a very curry sauce curry. Do you think I could freeze the remaining sauce that we don’t eat?

  6. This was absolutely amazing! My husband’s favourite and he couldn’t tell the difference from a takeaway. I just did a mushroom curry and the PON fried rice, so quick, easy and tasty. Thank you PON you really are inspiring me xx

  7. Is the mayflower sauce very hot? Just wondering if it’ll be suitable for my 4 year old who isn’t a big fan of spicy curry. Thanks

  8. Do you make curry sauce up before you put it in the slow cooker or do you just add 85g of the curry powder to the cold water mix and put in?

  9. I’ve just made this for tomorrow’s diner but it looks nothing like the pic. It’s really runny and watery, looks more like a casserole. Any idea where I’ve gone wrong?

    1. Hi Jane thank you, sadly it didn’t thicken, it’s really really watery, don’t know if it’s came from the chicken or the lid, doesn’t look very apppetising but we will try it anyway. If I add cornflour will that help or ruin it do you think?

  10. Hi I’m going to try this do any of you have any recommendations as to what to add instead of the baby corn as I’m no a massive fan
    Thank you!

  11. Hi if I’m cooking my curry on the stove do i still need to put the stock cube with water in won’t it be too waterie

  12. Hi
    I want to make this dish today but my slow cooker only has a low or high setting. Which setting should i use and for how long do i cook the curry for? Thanks

  13. Hi, can this recipe be done in a normal slowcooker, if so can you do some intructions for this please

  14. You state ‘Mayflower Curry Sauce Mix comes in a 255g pack, which makes up 9 portions. This means that one portion is roughly 28.3 of the curry mix’

    Does 225g divided into 9 equal 25g??

  15. Can I substitute the Chicken for Quorn Mince, the baby corn for Carrots and omit the Peppers? Would this work?

  16. Hi, if I’m cooking this in the overn, do I need to fry everything off first before it goes in or just put it all straight in the oven?

  17. Hi my curry fluid doesn’t cover all my veggies and meat in the slow cooker will this be a problem, like will all the fluid evaporate and it burn whilst I leave it for 4 hours

    Thanks Jess

  18. Just made this and I’m VERY impressed!.
    So easy to make but the flavour and simplicity makes this a life-long easy & tasty dish to make!

  19. Made this last night and I must say it’s absolutely DIVINE! 😋
    I have enough to last me for days so I am delighted.
    I will make this quite often now as it’s so easy and so damn tasty.
    Having discovered SC liners too is an absolute Godsend.
    It’s my first time using Mayflower sauce but in future I’m going to use nothing else!
    Thanks for recipe and instructions. 👍

  20. So sorry if this has been asked before but can I use chicken rights (cut up) instead of diced chicken? Need
    To make for parents for 6 people rather than 3 so want to check my ingredients.

  21. My slow cooker as auto high and low is it ok to cook on auto as I think it cooks high 1st then goes to low as I always but it on auto in a morning before I go work for the day x

    1. Hi Siobhan!

      Yes this recipe is up to date with the new WW guidelines. It will be 1 WW Point per portion as long as you use skinless chicken breast.

      Hope that helps! 🙂

  22. Well, cooking on the pressure setting in the instant pot didn’t go to plan in that we kept getting the ‘burn’ warning. But as we ignored it, the timer started counting down, although full pressure was never reached. After 30 mins we stopped the process and everything was cooked and tasted delicious! Next time, we’ll do slow cook or hob 🙂

    PS – we ate the curry with dirty rice, Recipe also on this site and also delicious!

  23. Can you add more water as you cook,it’s first time and looks bit thick, I used half of curry mix for 2people is that ok

    1. Hi Rebecca,

      Mushrooms can vary in water content, and colour. If you’ve found that the curry is watery, then try to reduce it down for a bit longer 😊

  24. 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.

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Slimming World Recipes
A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!