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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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!
-
Prep Time
10 MINS
-
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
JayneWednesday 16th November 2022
Hi had this curry loads of times and love it but want to try it with beef. What would be the best beef to use? Thanks
SharonThursday 22nd December 2022
Hi Jayne, diced braising steak or stewing steak would be suitable for this recipe. It will take longer to cook in the slow cooker than chicken, probably about 4 – 5 hours or until the beef is tender. Enjoy the recipe!
Clare pepperFriday 28th October 2022
I’ve doubled the quantity of the sauce as I find when I do it on the hob there doesn’t seem to be much sauce and its quite dry, but the curry itself is really nice.
SharonTuesday 1st November 2022
Hi Clare, thanks for your feedback for cooking the Chinese Chicken Curry on the hob. It’s important to have a lid on your pan when simmering the curry on the hob as this will help prevent the liquid from evaporating. So pleased you enjoyed the curry and thanks for sharing your tip.
SharonThursday 29th September 2022
Hi,
Would you use raw or pre cooked prawns ?
Also, if using prawns could you reheat it?
Thank you
HollyFriday 30th September 2022
Hey Sharon, I’m not sure you have commented on the right recipe as there are no prawns in the Chinese Chicken Curry
LynneSaturday 24th September 2022
Making this tonight for the first time 😊 but I’m using cubed braising steak, thought I might give the meat a couple of hours before I put curry in and then give it about 4 hours on low, can’t wait to try it, 😁😜
HollyMonday 26th September 2022
Hi Lynne, thanks for your message we hope you enjoyed the curry!
EmmaThursday 11th August 2022
My slow cooker only has low and high settings, does anyone know timings for this please?
HollyFriday 12th August 2022
Hey Emma, if you have a look at THIS slow cooker conversion article it has a timings chart at the bottom which you may find helpful!
SerzyMonday 21st March 2022
Could I put carrots in instead of corn?
HollyThursday 24th March 2022
Hey Serzy, yes you could swap the baby corn for carrots, hope that helps!
Nadia GreyTuesday 1st February 2022
Hi
I was just wondering if this is spicy it looks.nice but I don’t do.well with spicy food
LisaThursday 3rd February 2022
Hi Nadia
The Mayflower curry sauce is a premix that comes in medium or hot varieties. If you feel it might be too spicy for you we have this recipe for Mushy Pea Curry that is delicious and can be adapted to your own tastes by using mild curry powder and omitting the chilli. Hope this helps!
https://pinchofnom.com/recipes/mushy-pea-curry/
MicheleMonday 24th January 2022
Hi
I have so many spices/ dried herbs in my cupboard so would prefer not to purchase yet another spice etc. What could I use instead of the Mayflower curry sauce mix. Thanks
PS . This recipe looks really good & I’m hoping to cook this in the next couple of weeks!
HollyThursday 27th January 2022
Hey Michele, The Mayflower curry sauce mix is a pre-made sauce that you just add water to. We have a recipe for Chip Shop Curry Sauce in our first book which you could use instead of the curry mix. Hope that helps!
MicheleWednesday 2nd February 2022
Hi Holly
Just discovered that Iceland stock the Mayflower curry mixes.
I’m please as I can now go ahead!
Thanks
Charlotte saylakFriday 30th July 2021
Hi there, just a query. Do you not have to seal the chicken before putting it in slow cooker
HollyTuesday 3rd August 2021
Hey Charlotte, no need to seal the chicken you can put it straight into the slow cooker. Hope that helps!
NiamhMonday 10th May 2021
Which pinch of nom book is this recipe from?
HollyFriday 14th May 2021
Hey Niamh, this recipe is exclusive to our website so doesn’t appear in any of our books, hope that helps!
MarieFriday 19th March 2021
Hi, when you worked out the points on the blue plan, did you used ‘1 serving as per instructions’ on the weightwatchers app to get the point value for the 85g powder for the whole recipe. So its classed as 3 points?
Thanks
HollyWednesday 31st March 2021
Hi Marie, we added 85g of the powdered mayflower curry sauce then the serving size is for 4 people for the whole recipe. The points on the recipe page are per portion of this recipe, hope that helps!
TinaThursday 18th March 2021
Hi, I would like to make this without meat, would cauliflower or broccoli go well? I’ll be making the curry on the hob so would the veg need parboiling first or not?
Thanks
HollyWednesday 31st March 2021
Hey Tina, cauliflower and broccoli sound great I would suggest parboiling them a little as they will carry on cooking in the curry sauce. Have a look at this article HERE for slow cooker recipe conversion, hope that helps!
MoMonday 15th March 2021
Hi loving your recipes. Do you have to calorie count the rice separately?
HollyMonday 15th March 2021
Hi Mo, for this recipe your accompaniment calories needs adding separately, hope that helps!
Lisa McFarlaneWednesday 17th February 2021
I love this curry and want to make it for my mum but she doesn’t like baby corn. She does like tinned corn however – can I use this? If so, how much would you recommend and would I still put it in at the start with everything else? Thank you in advance!
HollyFriday 19th February 2021
Hi Lisa, yes canned sweetcorn will be okay in this recipe a small can drained would be fine to add at the same time as everything else in step 2 just make sure you alter the calories accordingly, hope that helps!
Zoe DaviesSaturday 30th January 2021
What is the mayflower curry mix. My partner is wanting this made but I cant find it
HollySunday 31st January 2021
Hi Zoe, Mayflower Curry Mix is a product used to make curry sauce it can often be found in discount retailers like Home Bargains and B&M or online through Amazon. Hope that helps!
MillySaturday 30th January 2021
Hi,
I have pork tenderloin that needs using up, could I use that instead of chicken? If I can, would I just use the same method?
Thanks
LisaMonday 1st February 2021
Hi Milly, yes, you could use pork tenderloin in the same way. Hope you enjoy the recipe.
Kerry BeresfordWednesday 27th January 2021
I’m cooking this in the oven instead of a slow cooker how many hours would u suggest thanks
HollyWednesday 27th January 2021
Hey Kerry, we have an article HERE which has some tips and advice as well as a conversion chart for timings, hope that helps!
Clare ClarkTuesday 29th December 2020
What can I use instead of chicken or meat?
LisaThursday 31st December 2020
Hi Clare.
You could use a meat substitute such as Quorn or just increase the amount of veggies you use.
Hope this helps
Sharon BrehautWednesday 18th November 2020
I dont like corn, can I use a different vegetable?
HollyThursday 19th November 2020
Hi Sharon, yes you can definitely substitute the baby corn for another vegetable you could try courgette, cauliflower or green beans. Hope that helps!
GeorginaTuesday 17th November 2020
Can you use frozen chicken pieces
HollyThursday 19th November 2020
Hi Georgina, yes frozen chicken pieces would be great in this Chinese Chicken Curry just make sure they are defrosted beforehand. Hope that helps!
SophieTuesday 29th September 2020
Hi I was just wondering can I use frozen pepper slices for this recipe or is better with fresh?
HollyTuesday 29th September 2020
Hi Sophie, using frozen peppers will work fine for this recipe just allow them to defrost first, hope that helps!
Rachael AndersonSaturday 4th July 2020
Hi,
I have a pressure cooker that I can cook on slow cook low and slow cook high.
What heat do you recommend and for how long please.
Thank you
LisaMonday 6th July 2020
Hi Rachael. On low we would suggest 6-8 hours, high around 4.
Bev CavanaghFriday 21st February 2020
Hi, love this recipe but how long would you cook it if you were doing it in a normal pan and not a slow cooker??
Sharon FitzpatrickFriday 22nd May 2020
Hi Bev, this recipe would take around 20 minutes on the hob, simmering on a low heat. You may need to adjust the timings a little, but make sure the chicken is thoroughly cooked and shows no sign of pinkness. Thanks for your question and hope you like this recipe.
Bev CavanaghThursday 5th November 2020
I absolutely love it…so much better than the real thing 😉
SharonFriday 6th November 2020
Hi Bev,
We’re so pleased you enjoyed this recipe so much! Thanks for taking the time to let us know.
RichardFriday 12th June 2020
If you’re not looking specifically for the slow cooker effect it doesn’t take as long as an hour. First fry your chicken and veg for 5 minutes (depending on the cut size of your chicken), in another pan add your water and Mayflower Curry Mix and simmer for for 5 minutes, then mix the sauce, chicken and veg and serve. Shouldn’t take more than 20 minutes including prep time.
SharonFriday 12th June 2020
Hi Richard, thanks for your help with the question about cooking this recipe on the hob and letting us know about how this method worked for you, it’s much appreciated.Thanks for getting in touch and sharing your tips. Hope you continue to enjoy our recipes.
NikkiMonday 17th February 2020
When it says 215 calories per serving, what is the serving? 100g? I am wanting to batch make this and put it in tubs but trying to calorie count per tub.
Sharon FitzpatrickFriday 22nd May 2020
Hi Nikki, we calculate the nutritional values per serving, not by weight. This recipe serves 4. Thanks for your question and hope you enjoy making this recipe!
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