Chinese Chicken Curry - Craving the flavors of a popular Chinese chicken curry from your favourite takeaway? Good news! You can now recreate this beloved dish in your own kitchen.
Homemade Chinese Chicken Curry
Get ready to impress with your homemade Chinese chicken curry that captures the authentic taste you love. Let's dive in and master the art of Chinese chicken curry together!
Our secret? Blended vegetables in the sauce, reducing calories without compromising on taste. Get ready to indulge guilt-free as we show you how to create a delicious and healthier Chinese chicken curry that will satisfy your cravings while keeping you on track with your wellness goals. Let's dive in and master the art of healthier Chinese chicken curry at home!
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Calories in Chinese Chicken Curry
Enjoy this homemade chinese chicken curry, which serves four people and has just 245 calories per serving.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 200+ calories recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
Mayflower Curry Sauce
It seems like the Slimming 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.
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.
Can I freeze homemade Curry?
Good news! The sauce for this Chinese Chicken Curry freezes wonderfully, ensuring you have quick and convenient meals on hand. To be prepared for any craving or time constraint, consider doubling or even tripling the recipe and freezing individual portions. Having that flavourful sauce waiting in your freezer means you'll always be ready to whip up a delightful Chinese Chicken Curry whenever the need arises. Trust us, you'll be grateful to have it at your fingertips!
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.
How to make smooth 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
Wondering what sides to serve this Chinese Chicken Curry with? My favourites are Egg Fried Rice or Chips or for a low carb side Cauliflower Egg Fried Rice
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
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
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Recipe Card
Chinese Chicken Curry
Chinese Chicken Curry - Craving the flavors of a popular Chinese chicken curry from your favourite takeaway? Good news! You can now recreate this beloved dish in your own kitchen.
Ingredients
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
Instructions
- 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.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 245Total Fat 5.9gSaturated Fat 1.6gTrans Fat 0gCholesterol 31mgSodium 513mgCarbohydrates 13.2gFiber 6gSugar 8.4gProtein 13.9g
Nutritional information, 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.
Cheryl Uprichard says
Made the Chinese chicken curry was
Rebecca says
Absolutely delicious recipe! So easy to follow and tastes amazing!! Deffo recommend making this dish
Anne flynn says
This was really easy to make and tasted delicious even had enough over to freeze up for another day thank you for sharing
Sarah wheatley says
This meal was amazing defo a favourite now, used up butternut squash by making it like chips x
Sarah wheatley says
This meal was amazing defo a favourite now, used up butternut squash by making it like chips x
Jayne says
This was delicious and hubby said it tasted just like the real thing! Added bonus that it's packed with veg! Had a real comfort food feel about it. Thanks for another amazing recipe!
Ciera Lockhart says
Thanks a mill for this sauce its delish my daughter is curry mad and said this is delicious . This will become a staple in this house.
Kelly Gordon says
Made this for a dinner party last night and it was absolutely amazing. Tasted like the curry you would get from the takeaway! Will be recommending next week at my SlimmingWorld group.
Nicola Stephenson says
How many mls is 3 cups of stock please?
Shevy (Slimming Eats) says
Hi Nicola - 1 cup is 240ml. Hope that helps 🙂
Jackie says
This was amazing and really simple to make!! Would definately recommend!!
Claire A says
I made this yesterday. Absolutely lovely and really easy to make. You wouldn't know that it wasn't from the takeaway!
Hollie says
This was AMAZING!! Hubby said it was better than any Chinese takeaway curry....and better still, my fussy son ate the lot- little did he realise how much goodness was in there! Definitely give it a go!
Shevy (Slimming Eats) says
isn't it lovely, when the kids love a dish that is full of good veggies. So happy to hear it was a hit for you all.
Linda Buttimer says
Absolutely delicious. I read the recipe wrong I thought it said sweet potato in place of butternut squash so went ahead with sweet potato and it was perfect. Highly recommended.
Emma says
Made this tonight and it was delicious! Husband even went back for seconds!
Sarah says
I made this for our taster night, a big hit! Thank you
Nicola Jane says
Absolutely delicious! Incredibly tasty and incredibly easy to make. Also freezes very well. So suits my routine of batch cooking. I’d love to know what curry powder you use, as the colour of your curry is so close to Chinese curry from my local takeaway
Shevy (Slimming Eats) says
Hi Nicola - So glad you enjoy this. The curry powder I use is just a generic one I buy in bulk from the spices section of my grocery store, it just says Medium curry powder. Hope that helps.
Samee Lea says
Made this for a Saturday night fakeaway! It was amazing defo one we will be making again! Feel I’ve been naughty when actually been really good !
Karen says
This Chinese chicken curry recipe is fantastic. It looks so authentic, it could easily pass as a high calorie takeaway dish but it isn’t! Packed full of healthy ingredients and very straight forward to make and it freezes well. I made it and shared it with my daughter, she was surprised how good it was. The smell in the kitchen, when cooking it, was amazing. I have recommended this recipe to friends who have made it and now they rave about it too.
Shevy (Slimming Eats) says
It's so lovely when other family members enjoy the healthy recipes too. Thank you so much for recommending to your friends.
Nicole says
Really easy to follow recipe and love that is it full of veggies! Will be making this again!
Shevy (Slimming Eats) says
Hi Nicole - so happy to hear you enjoyed this recipe. It is perfect for the whole family and a great recipe for sneaking in those veggies.
Roisin says
This is so tasty. Cheap to make, and packed full of flavour. A winner in our house, just about to make it again!
Rob says
Delicious curry and easy to make. I used one teaspoon of curry powder to make it less spicy. Also used vegetable stock and Quorn chicken pieces. Have made it twice now and everyone loved it!
Claire says
Tried this recipe last night, hubby couldn't fault it, he said " it tastes better than the takeaway, with extras"
It will definitely be a weekend favourite
Shevy (Slimming Eats) says
Hi Claire. Thanks so much for commenting. It’s great when we can replace our favourite takeaways with healthier homemade versions.
Naomi says
I just made this. I don't follow slimming world but I fancied a take away style meal that was healthier. I t was so yummy. My husband loved it to and said he would happily eat that every day. There is even enough left for tomorrow 🙂 Thanks!
Sarah says
Thank you so much fo sharing. Made this for tea tonight. It was amazing!! I’ve recommended it to everyone I know (following SW & not). Even the other half said it was on par with the take away version. Going to be a firm favourite on our menu from now on!
Shevy (Slimming Eats) says
Hi Sarah - well that is such an amazing compliment. Thank you so much for coming back and leaving a comment. It is really appreciated.
Anamarie Dorman says
I made this curry earlier 4 both of us.. We both really enjoyed it, I will definitely be making it again..The only thing I changed was using sweet potato in place of butternut squash as I always have it in the house..
The flavour was lovely ..
Shevy (Slimming Eats) says
Sweet potato is a great substitute if not doing a SP day. So glad you enjoyed it.
Marc says
I made this curry last weekend it was AMAZING!! I added a red and yellow pepper along with the green pepper and onions you recommended and mushrooms too! My daughter enjoyed it and asked for seconds lol!
Shevy (Slimming Eats) says
So glad to hear you enjoyed it, even better when the kids will eat it too. Thanks for commenting.
Michelle Crutcher says
My word, what a fantastic recipe! The curry sauce is authentic Chinese through and through. My family loved this so much. Thank you
Shevy (Slimming Eats) says
Thanks so much for taking the time to comment Michelle, really appreciated. So glad it was a hit with your family.
Sophie Day says
Hi, this looks delicious and I can't wait to try it tonight, but I was just wondering how many people the recipe serves? I can't find that info. Thanks in advance xx
Shevy (Slimming Eats) says
Hi Sophie, it will always give the servings in the recipe box. This serves 4 - hope that helps 🙂
Sharon says
Can anyone tell me how many serving this makes plz
Shevy (Slimming Eats) says
This serves 4. Servings are always given in the recipe box
Joanne Collins says
Dying to make this tomorrow night. Can you please tell me what brand of curry powder you used? They can vary so much! Thanks
Shevy (Slimming Eats) says
I generally use a medium curry powder I Buy in bulk. I rarely buy the little branded spices as they don’t last long.
Lynette says
Just made your amazing curry not only did it smell delicious it tasted it too. Can't wait to have it for my tea with sw egg fried rice. I did not have any tomato paste so used a tomato instead. How many stock cubes do you use I used 2.
Shevy (Slimming Eats) says
So glad you enjoyed it Lynette. I tend to buy cartons of fat free broth, rather than use stock cubes, but the stock cubes normally tell you how many you need for the amount of mls 🙂
Dottie says
Fabulous recipe better than take away
Shevy (Slimming Eats) says
so happy to hear that Dottie - thanks for commenting.
Susan says
Do you use mayflower as the curry powder or just do mayflower and chocken stock? Im so confused.
Shevy (Slimming Eats) says
Hi Susan, no Mayflower is used in this recipe just syn free medium curry powder that you get in the normal spice section of any supermarket. This is a homemade curry, using syn free ingredients (check out the recipe box for full ingredients and method).
Liz says
Is it light or dark soy sauce or does that matter ? Looks great
Shevy (Slimming Eats) says
Hi Liz, I just use regular soy sauce (Kikkoman) brand. I don't recommend using a dark soy sauce as it may affect the colour of the curry.
Emma says
Lovely recipe! I could still taste the butternut squash, but it wasn’t an issue! I added mushrooms and baby corn to mine for even more speed. Will definitely make again!
Shevy (Slimming Eats) says
Great idea to add more speed. I use a medium curry powder, so the heat against the sweetness of the butternut squash works perfectly. My kids love it.
Simon Treacher says
Loved in our house and by any visitors or guests!!! The only thing, and certainly not a criticism, is if eaten the same day there is a little bitterness from the curry spices. The sauce when left over night or defrosted after freezing is perfect and better than the local Chinese.....and I have a 14 year old fussy boy to confirm it! Brilliant recipe!
Debbie says
We had this for dinner tonight and both my picky eaters ate it! It's definitely going to be a regular weeknight dinner 😀
Jo says
Amazing Amazing
Nicola says
Hi could this recipe be made with beef ?
If so how would I do it as it takes longer for beef to cook so it’s not chewy?
Shevy (Slimming Eats) says
Hi Nicola, make sure you use the right type of beef for quick cooking, it shouldn't take much longer, just follow the same instructions as per the chicken, but leave in the sauce a bit longer till cooked.
jo says
Hi.What brand of curry powder do you use for this recipe as I would like to make it today?
Shevy (Slimming Eats) says
Hi Jo - I buy all my spices in bulk bags from online Indian grocers orAmazon - for this I use a medium curry powder.
Kirsty says
I’ve made this a few times now and it’s amazing, I was thinking of adding some sweet potato, donyou think it would work?
Shevy (Slimming Eats) says
Hi Kirsty, yes sweet potato should work fine. I just prefer to use butternut squash as it's a speed food.
Marie says
I made this last night using sweet potato instead of the squash & it was a hit with my husband who is a big Chinese food fan. The flavour was so tasty & I will defo make again. Thanks for sharing.
carolline says
Love this curry, I make a big batch off the sauce and freeze, but if I give it to the other half I have to put very hot chili in it x
Christina McCarthy says
Wish I’d taken a pic!!! Absolutely gorgeous curry thanks so much for the recipe... it’s going to be a well used one in this house!
Denise says
Great recipe thank you! Very easy to make and easily adapted for a veggie!
Penny says
Hi, this recipe is awesome. I’m definitely going to batch cook and out some in the freezer. Just to let you know the recipe isn’t gluten free as soy sauce has gluten in it. Tamari could be used instead however. Thanks
Shevy (Slimming Eats) says
So glad you enjoyed it. If you check the recipe box it does state very clearly to use tamari or another gluten free soy sauce to make it gluten free.
Nicola says
Absolutely gorgeous curry not watery but full of flavour. Thick sauce. Would be good to batch freeze the sauce and then just cook the chicken onion and peppers and add the sauce for a quick easy meal
Shevy (Slimming Eats) says
thank you so much Nicola for your lovely comment. I am so happy to hear you enjoyed it 🙂
Lynn Thomas says
I have made this numerous times and it's a firm favourite. I doubled the ingredients this time and added baby corn and spinach. It freezes well and is so easy to reheat. Thanks Shevy 🙂
Sharon says
This recipe has become a firm family favourite. It is absolutely delicious. I have started batch cooking the sauce and freezing portions so that it makes for a quick and easy tea on work nights.
Stacey says
Can it be frozen altogether with the chicken & veg added or is it just the sauce that you freeze?
Shevy (Slimming Eats) says
you can freeze it all 🙂
Victoria says
I've just made this...and it the best chicken curry I've ever had! Just brilliant..thank you
Lorraine says
Oh my! This is absolutely delicious,my husband loved it to.! Will definitely be making this agai and again
Lorraine R says
This is a ripper recipe! I made it last week and doubled the sauce which I later used as a base for some curried pumpkin soup..... this was also delicious! Great recipe, thanks Siobhan!
Jean Shaw says
This was the best Chinese curry sauce recipe ever! I don't eat meat so used vegetarian stock cube and prawns. I even portioned it after my prawn curry and used it as a curry sauce for chips when my family were getting takeaway. I'm making this tonight again.
Sarah says
Made this earlier today for dinner and it was delicious, will definitely make it again
Corina says
Hi. I've made this before and LOVED it.
Can it be made using a slow cooker too?
Thanks.
Shevy (Slimming Eats) says
I haven’t tested it a slow cooker. The sauce ingredients would need adjusting as it would not reduce down the same as on the stove.
Steve Kenley says
Love this Curry, I x the recipe by 3 and its makes around 18 portions 🙂 and instead of the cubed chicken, I put a full 2KG chicken into a slow cooker and then pull all the meat off and add it to the curry at the end.
Terry lewis says
Absolutely delicious. Even my fussy kids enjoyed it. Thank you for you continued support and inspiring recipes.
Tricia says
hi there, I am really looking forward to trying this out tonight and wondered if anyone has cooked this in a slow cooker? I have recently bought and discovered the joy of a slow cooker and wondered if anyone has tried this recipe using that method and what adjustments would be required?
Thanks
Siobhan (Slimming Eats) says
I haven't tested this in the slow cooker, you would need to make the sauce first. It's a much easier method on the stove top. Let me know if you do try it in the Slow Cooker, I am interested to know how it turns out.
Susan Forster says
This is an amazing recipe it is so tasty and so like the Mayflower curry sauce mentioned in it! Made the egg fried rice to go with it absolutely delicious....thank you x
Sam says
Absolutely delicious! I put the sauce ingredients in my slow cooker and fry the chicken, onion and pepper ahead of time. Then when I get home from work, I whizz it with the stick blender, chuck in the chicken, veg and peas to warm through while I cook a bag of microwave rice. Takeaway quality in less than 5 minutes! Yum!
Sue says
Made this curry plus other fakeaway Chinese dishes for friends. Once they had eaten and enjoyed all that I had cooked I told them they were your recipes. Astonished looks on everyone's face. It's so lovely to be able now to eat Chinese food and not panic over excess syns. Another winner Shevy. Thanks
Siobhan (Slimming Eats) says
Ahhh thanks so much Sue, makes me so happy when I read lovely comments like this.
Viki Kedwell says
This was amazing the sauce is just incredible Thankyou
Siobhan (Slimming Eats) says
So glad you enjoyed it
Kirsty says
Hello, I love this recipe it’s one of our favourites! Can I make the sauce, let it cool, then keep in the fridge for 2 days or does it need to be frozen once cooled?
Siobhan (Slimming Eats) says
Yep you sure can. Enjoy!!
Sarah says
I just tried this recipe and it's delicious and perfect!
I don't cook with oil, so I did an experiment... firstly I followed the instructions perfectly and the results were fantastic.
Then I cooked it again, but without frying the vegetables in oil. I just threw ALL the ingredients in a soup pot and cooked it for 16 minutes. I replaced one cup of the water with one cup of light coconut milk to achieve a lighter colored sauce. I also added 1/2 a teaspoon of salt and 1/2 a teaspoon of sugar.
The experiment was a total success! Replacing the oil calories with light coconut milk gave it a light creamy color and removed the slight gluggy texture and taste that a total vegetable based sauce created. Also, cooking it in a soup pot allowed me to stab-blend it directly in the pot, making this an awesome oil free, incredibly simple, one-pot meal.
Lucy says
Sorry if I seem silly but is tsp tablespoons or teaspoon?
Thanks
Siobhan (Slimming Eats) says
Tsp is teaspoon, tbs is tablespoon
Red says
Made this for the first time today and it was perfect! Hard to believe it's syn free as the consistency and flavour are spot on. It's nice eating something that tastes like a treat but is full of veggies. We'll be using this as an alternative to Mayflower from now on. Thank you 🙂
Lorraine Currie says
Fantastic flavours never eaten butternut squash or courgettes before but it was so taste will defiantly be making again
Holly says
Made this today and if was delicious! I added some mushrooms into mine too and the hubby loved it! Can’t believe its syn free! So glad I have come across your blog, I have cooked a dozen of your recipes now and they have all been easy to follow and soooo tasty! Thankyou!
Jeanette says
Definitely will be making this again , so tasty,did add a few mushroom to it also .
Thanks for sharing
Anne says
Absolutely Lovely. Hubby walked in & asked if I’ve ordered a curry. That’s how good it smelt. I swapped the peppers for mushrooms & added a pinch of Garam Masala. WOW!! So tasty will be sharing the recipe. Thank you.
Siobhan (Slimming Eats) says
It is definitely the right amount, you need to cook the vegetables and reduce down, this has been made by the thousands and is hugely popular. If you have too much liquid left your heat is far too low. It should be bubbling to reduce. Then blend and add back to pan and it all thickens into a lovely beautiful curry sauce.
Denise Yearsley says
Just made this curry now I am extremely fussy when it comes to this BUT
It is Sooooo good he whole family likes it seriously do you know how hard it is to please them! Thankyou for your time and effort to search out this recipe my everlasting gratitude . Denise from Cornwall
J Harman says
I've made this do many times. Absolutely love it.
Jo says
Hi can the whole cooked recipe be reheated or just the sauce and the chicken needs to be made fresh? Thank you
Siobhan (Slimming Eats) says
yes whole recipe is fine to be reheated. 🙂