Chinese Chicken Curry

  • 10MINS
  • 4HR
  • Serves 4
  • 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
  • Dairy Free
  • Everyday Light

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

Step 2

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

Step 2

Step 3

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

Step 3

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:

Homemade Oven Chips
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Rustic Potato Wedges
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Salt and Pepper Chips
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Fakeaway Fried Rice
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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
  • KCals 215
  • Carbs 12G
  • WW Points:
  • Updating soon


  • 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


  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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If you like these…try these

Creamy Chicken Curry
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See what others have to say

Tracey SmartTuesday 14th January 2020

I’ve done this recipe a couple of times now, my husband thinks it’s better than our local takeaway ??


    Sharon FitzpatrickFriday 15th May 2020

    Hi Tracey, that’s great news, thanks for letting us know!


Sarah LouiseSunday 29th December 2019

Can you put this on low for a longer time?
Do you just add the mayflower curry mix in cold? Thanks


    Steve CowderoyThursday 11th June 2020

    Hi Sarah, thanks for getting in touch with us, yes you add the Mayflower curry mix in cold. I can’t see why this wouldn’t work cooking on low for longer, might be wise to check on it during cooking. Hope this helps


StephanieThursday 12th December 2019

It says 4 servings but how big are the servings please


    Holly LevellWednesday 27th May 2020

    Hi Stephanie, the Chinese Chicken Curry recipe is split into 4 equal portions. Hope that helps!


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.


    Emma TMonday 23rd September 2019

    So glad you enjoyed it!


Rebecca PinkFriday 20th September 2019

i made this but the mushrooms gave it a very dark colouring. Was also a little watery. Made to instructions. Any ideas?


    Emma TMonday 23rd September 2019

    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 ????


LindaTuesday 20th August 2019

Where can I buy the Mayflower curry sauce mix please


    Emma TMonday 23rd September 2019

    Hi Linda,

    Details of where you can buy the sauce is in the text of the recipe ????


KimWednesday 3rd July 2019

Is it best using fresh or frozen peas?


    CateWednesday 3rd July 2019

    Frozen work best! 🙂


FrancesWednesday 19th June 2019

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


    Emma TThursday 20th June 2019

    Hi Frances,

    If you find it a bit thick, then add enough water to get it to the consistency you prefer ????


KarenThursday 30th May 2019

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!


    Emma TThursday 20th June 2019

    Sounds delish! ????


SKWednesday 24th April 2019

Hello 🙂

Is this recipe points up to date with the new WW wellness plan? Or would it need to be repointed


    CateFriday 26th April 2019

    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! 🙂


Julie sandersonSunday 24th February 2019

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


JadeM255Thursday 14th February 2019

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.


Chloe RoweMonday 4th February 2019

Can I make this up with water etc put it in the fridge overnight then cook in the slow cooker in the morning? X


Melissa McMasterMonday 14th January 2019

How can no do this recipe for the oven instead of a slow cooker?


Mayflower addict!Saturday 13th October 2018

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. ????


ImeldaSaturday 13th October 2018

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!


    CateSunday 14th October 2018

    So glad you enjoyed it Imelda! 🙂


KarenSaturday 15th September 2018

Hi I only have low or high on my slow cooker which is best to use and how long for each setting , thank you


Lisa TWednesday 29th August 2018


Just wondering how long I should leave curry to cook on slow method in the slow cooker?



JessSaturday 18th August 2018

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


JenFriday 3rd August 2018

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?


Niama WalkerThursday 26th July 2018

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


Louise KimberSaturday 30th June 2018

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??


natalie rackhamWednesday 27th June 2018

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


JennieWednesday 9th May 2018

Hi , probably a daft question but could I use turkey in this ?



EmmaSaturday 28th April 2018

Hi can I use frozen peppers? Instead of fresh?


LeahFriday 27th April 2018

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


DanielleTuesday 24th April 2018

Hi. I can’t seem to locate mayflower curry powder- is there an alternative?


LindsayWednesday 11th April 2018

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


KellyTuesday 3rd April 2018

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!


ALEX RAINEYFriday 2nd March 2018

Hi how long would this take in a slow cooker on high as this says medium setting 4hrs? Thanks


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