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If you're looking for a low calorie Chinese Chicken Curry that tastes like the real deal, then this is the ideal recipe for you!


4 portion

Total time

250 minutes




  • 500 g Diced Chicken (breast or thighs - we use diced thighs)
  • 1 pack 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


  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
  6. View the recipe instructions at Pinch Of Nom

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