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!
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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
GillFriday 16th February 2018
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?
GillSaturday 17th February 2018
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?
Charlene smithMonday 29th January 2018
Can you do this in the oven? As I don’t have a slow cooker. Thank you x
roisinWednesday 24th January 2018
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?
Emma WaldronWednesday 17th January 2018
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
DarrenThursday 11th January 2018
Hi. I wondered if I could use raw king prawns in this recipe instead of chicken?
Liz Riches-HawkesWednesday 10th January 2018
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
NikkiWednesday 10th January 2018
Can you just use a normal curry powder like mild curry powder?
LeanneMonday 8th January 2018
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?
Sharon HodkinsonMonday 4th December 2017
Hi
I’ve been to Herons and got a 227grm frozen block of mayflower curry sauce. Do I still water that down ?
Laura CraikMonday 4th December 2017
Hi I’m just wondering you could do this on high in slow cooker? And also add a stock pot instead of a stock cube?
Jade RichardsonMonday 20th November 2017
Hi does this have to be made in a slow cooker ? Can i make it on the hob ?
GinaTuesday 14th November 2017
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!
AnnaWednesday 18th October 2017
There was a recipe for this curry sauce from scratch that I cannot find any more …. can anyone link me to it please x
Clare EvansMonday 16th October 2017
Hi
I only have a low or a high setting on my slow cooker which setting would you suggest
Thanks in advance
Clare
Lisa GoodTuesday 3rd October 2017
Hi , I’m cooking this for 6 people. Do I double all your quantities?
NatashaTuesday 26th September 2017
Where do you get the mayflower curry powder from or what is.
KirstiMonday 11th September 2017
Can you use any other curry sauce for this as I want to make it for tomorrow and won’t get the one used before then?
EmmaTuesday 22nd August 2017
Hi. Is this suitable for freezing once cooked?
Emma TMonday 11th September 2017
Hi Emma,
Yes it is ????
samantha jonesSunday 13th August 2017
Do I use hot or cold water please? X
JadeSaturday 12th August 2017
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 !
PWednesday 2nd August 2017
Hi, Is it cold water or hot water you are using to mix in the curry sauce mix?!
TY
HollyThursday 20th July 2017
Hi if I don’t use any meat would I still need to cook for 4 hours with just veggies?
EmmaSunday 9th July 2017
Whoops made up the mayflower with cold water will it be ok still? I’ve bunged everything in slow cooker ????
Laura NortonWednesday 21st June 2017
Thank you very much for all your wonderful advice and recipes
Emma TTuesday 12th September 2017
Hi Laura,
Thanks for getting in touch! ????
Becca davyMonday 5th June 2017
Hi,can any leftovers be frozen?
KateSunday 11th June 2017
Hi Becca
We’ve not tried freezing it, but I can’t see it being a problem
MicheleTuesday 30th May 2017
Made this tonight with onion bharji’s both were a hit with everyone, thanks Pinch of Nom
Lisa HollandsSunday 21st May 2017
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…
KateMonday 22nd May 2017
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
SteThursday 18th May 2017
Looks good. How long would this take in a pressure cooker please?
KateMonday 22nd May 2017
Hi Ste
We’ve not tried it in the pressure cooker, but it would probably take about 15 minutes.
Fiona McGillenWednesday 17th May 2017
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
KateMonday 22nd May 2017
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)
VivWednesday 17th May 2017
Hi Kate – temped to buy one of these instant pots are they really easy to use?
KateMonday 22nd May 2017
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
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