Chinese Chicken Curry - Now you can Create one of the most popular takeaway dishes in your own home completely Syn Free.
Homemade Chinese Chicken Curry
It seems like the Slimming World community has gone stir crazy over a certain takeaway style sauce, which of course is none other than, Mayflower Curry Sauce which comes in both medium and hot heat and can be bought at various grocery stores, including online.
When I recently popped into a British Grocery store in London, Ontario - to stock up on some UK goodies we were missing. I was surprised to see some staring at me on the shelf, and couldn't resist grabbing a box, to take home and see what all this craze is about.
Mayflower Curry Sauce
I can see why Mayflower Curry Sauce is popular, it's pretty darn authentic when it comes to sauces. The nutritional information can be a little confusing though, as it gives you the nutritional information for the made up sauce when it would be much easier if the nutritional information was given for a certain amount of the dry powder/spice mix.
That aside, if made up as per the packet instructions, it will cost you 4 syns per serving according to Slimming World. Which if you have some syns spare and want a really quick meal, it's perfect.
Veggie Pack Curry Sauce
However, I have been getting many requests to create a syn free version and boy have I cracked it. I might be biased when I say that, but it really does taste amazing.
Not only does this Syn Free Chinese Chicken Curry taste delicious, but it uses lots of speed foods too, so unlike the synned version, will actually count towards your ⅓ speed foods before you even add the additional veg once the sauce is made up.
Now that has got to be a plus, right?
Can I freeze homemade Curry?
You will be pleased to know, that the sauce freezes really well too, so if you are worried about having some on hand for quick meals, then double or even triple up the recipe and freeze some portions. You never know when you may just be thankful to have that syn free sauce sat in the freezer to make up this Chinese Chicken Curry.
Protein Swaps for Chinese Curry
Vegetarian? Then don't worry, you can make this totally vegetarian-friendly, by swapping the chicken stock for a vegetable one and then serving this with just the vegetables and your side of choice.
Hey, you could even swap the chicken out for beef or shrimp (prawns) too, if you don't fancy chicken. The sauce is so versatile, just swap what stock you use to compliment the flavour.
Kitchen Gadgets for Making Sauces
You do need a blender of some description to make the amazing sauce part to this Chinese Chicken Curry. I use my Nutri Ninja Blender with Auto IQ to blend the sauce once ready. This blender is amazing. The auto IQ technology feature, mean it blends to a set pattern depending on what it is you are making. There is also an optional add-on for a food processor bowl, which is perfect for chopping and grating vegetables. Sauces and soups are literally so smooth, once complete in this amazing kitchen gadget.
Don't worry though, you don't need a fancy high tech blender like mine above, a good old immersion stick blender like the Koölle Electric Powerful 3-in-1 800 Watt Hand Stick Blender or a similar make will do the job too. The sauce might not be quite as smooth, but it will still be a darn good delicious sauce.
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Sides for Chinese Chicken Curry
or check out my Chinese Fakeaway Section, for lots of other amazing Chinese recipes to make the Ultimate Fakeaway night, some of my favourites are:
- Beef Chow Mein
- Sweet and Sour Chicken
- Chicken and Vegetable Spring Rolls
- Chinese Pork
- Sweet Chilli Beef
- Salt and Pepper Chicken
and don't forget my FULL RECIPE INDEX with over 500+ delicious Slimming World Recipes
How to Make Chinese Chicken Curry (Video)
Watch the video below for how to make this delicious healthy recipe for Chinese Chicken Curry
For the sauce:
- 100g (3.5oz) of onion, chopped
- 150g (5.5oz) of zucchini (courgette), chopped
- 200g (7oz) of butternut squash, chopped
- 1 clove of garlic, crushed
- 1 teaspoon of grated ginger root
- 1.5 tablespoon of curry powder (I used hot or medium, depending on how hot you like it)
- 1 tablespoon of tomato paste
- 1 tablespoon of soy sauce (not dark)
- ¼ teaspoon of Chinese five spice
- 3 cups (720ml) of chicken stock
- spray oil
For the curry:
- 450g (1lb) of chicken breast, diced
- 1 small onion, chopped
- 1 green pepper, chopped
- ⅓ cup (80ml) of frozen peas
- Spray a frying pan over a medium high heat with spray oil
- Add the onion, zucchini and butternut squash and fry for 2-3 mins to soften.
- Add the garlic and ginger and fry for 1 more minute.
- Add the curry powder, Chinese five spice, tomato paste and soy sauce and stir to coat.
- Pour in the chicken stock, bring to a boil, then cover and simmer for 20 mins.
- Add sauce to a blender and blend until smooth. Set aside.
- Spray frying pan with spray oil, add chicken and fry for approx 5 mins until lightly browned. Remove and set aside.
- Spray frying pan again with spray oil, add the onion and green pepper and fry for 2 mins.
- Add back in chicken, pour in the sauce, stir to coat, add peas, bring to a boil, then cover and simmer for about 5 mins, till chicken is cooked through.
- Serve with your choice of sides.
Please see below for recipe values:
This recipe is vegetarian dairy free, gluten free friendly (see notes):
- Slimming World - syn free per serving
- WW Personal Points - 0+ per serving (add ingredients to your WW diary for points value - as this may vary depending on your personal points zero foods)
- Vegetarian: use vegetable stock and replace chicken with additional veg of choice or meat substitute like quorn.
- Gluten Free - use gluten free stock and soy sauce
Low Carb Side Suggestion: serve with Cauliflower Egg Fried Rice
SUITABLE FOR FREEZING
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Nutrition InformationYield 4 Serving Size 1 serving
Amount Per Serving Calories 245Total Fat 5.9gSaturated Fat 1.6gTrans Fat 0gCholesterol 31mgSodium 513mgCarbohydrates 13.2gFiber 6gSugar 8.4gProtein 13.9g
Nutritional information, syn values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.