Chinese Chicken Curry - Now you can Create one of the most popular takeaway dishes in your own home completely Syn Free.
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 at Amazon.
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.
I can see why it's 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.
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?
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.
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) t00, if you don't fancy chicken. The sauce is so versatile, just swap what stock you use to compliment the flavour.
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.
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
What Kitchen items do I need to make this Chinese Chicken Curry?
- Non Stick Frying Pan
- Measuring Jug
- Measuring Spoons
- Blender or Immersion Stick Blender
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
How to Make Slimming Eats Syn Free 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 tsp of grated ginger root
- 1.5 tbs of curry powder (I used hot or medium, depending on how hot you like it)
- 1 tbs of tomato paste
- 1 tbs of soy sauce (not dark)
- ¼ tsp 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.
Nutritional information is 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. Also, double-check syn values of synned ingredients as different brands can vary.
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full
Nutrition InformationYield 4 Serving Size 1 serving
Amount Per Serving Calories 205Total Fat 1.7gSaturated Fat 0.1gCholesterol 65mgSodium 389mgCarbohydrates 16.7gFiber 4.5gSugar 5.3gProtein 30.1g