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5 from 1 vote

Chinese Chicken Curry

Looking for a Slimming Chinese Chicken Curry? Forget takeaways, this easy Curry Chicken is packed with flavour, ready in 30 minutes and totally Free!
Prep Time10 mins
Cook Time30 mins
Velveting Chicken15 mins
Total Time55 mins
Course: Main Course
Cuisine: Chinese
Keyword: Chinese Chicken Curry, Chinese Chicken Curry Recipe, Chinese Curry Chicken, Slimming World Chicken Curry
Servings: 4
Calories: 275.9kcal
Author: Lucy Parissi | Supergolden Bakes


  • Low calorie cooking spray such as Fry Light
  • 2 large skinless chicken breasts (450g | 1 pound), sliced into strips
  • 1 ½ tbsp bicarbonate of soda (baking soda)
  • 2 large onions , sliced thinly
  • 4 garlic cloves , minced
  • 1 tbsp mild curry powder (or more to taste)
  • 1 tbsp sweetener such as Sukrin Gold (optional)
  • 2 tsp Chinese Five Spice Mix
  • 1 tsp ground ginger
  • 1 tsp garlic gowder
  • 2 star anise (optional)
  • 2 tbsp soy sauce (or gluten free tamari)
  • 2 cups (500 ml) chicken stock use more if you want a lot of sauce
  • 2 large carrots , peeled and sliced
  • 2 potatoes , peeled and cubed
  • 1 red bell pepper , sliced
  • 1 yellow bell pepper , sliced
  • Large handful fine green beans , halved
  • Large handful sugar snap peas , sliced (or use frozen peas)
  • 1 tbsp cornflour (cornstarch) diluted in 1 tbsp water to thicken optional
  • 1 red chilli, seeded and sliced thinly to garnish (optional)
  • Thai Basil, sliced thinly to garnish (optional)


  • Cut the chicken breasts into thin strips and put in a bowl. Add the bicarbonate of soda (baking soda) and toss together to coat. Set aside while you prepare all the vegetables and assemble the spices. DON'T FORGET! Rinse thoroughly twice in cold water before using.
  • Spray a wok or large deep frying pan with low calorie cooking spray. Add the onions and stir fry for 5 minutes over fairly high heat, until slightly softened.
  • Stir in the curry powder, Chinese Five Spice, ground ginger, garlic powder, sweetener and star anise.
  • Add the chicken and stir to coat in the spices. Add the soy sauce.
  • Pour in the chicken stock and add the carrots and potatoes. Do you like your curry with loads of sauce? Increase the stock to 2 1/2 cups (620ml).
  • Bring to a rolling simmer and cook for 15 minutes, until the potatoes have softened and sauce has thickened.
  • Add the peppers and cook for 3 minutes. Add the cornflour slurry you wish to thicken the sauce further.
  • Now throw in the green beans and sugar snap peas, stirring to combine. Cook for 2-3 minutes until just cooked – they will continue to cook in residual heat but are supposed to stay quite crunchy. If you prefer these to be cooked through then continue to simmer until softened, a couple more minutes.
  • Remove and discard the star anise if used. Check the seasoning and add a bit more soy sauce if preferred. Garnish with sliced red chillies and shredded Thai basil leaves.



This recipe is gluten free (see ingredients notes), SW Free and 6 Weight Watchers SmartPoints without any additional sides.
Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.


Calories: 275.9kcal | Carbohydrates: 30.69g | Protein: 30.13g | Fat: 3.93g | Saturated Fat: 0.84g | Cholesterol: 72.58mg | Sodium: 2380.34mg | Potassium: 1224.89mg | Fiber: 6.19g | Sugar: 5.63g | Vitamin A: 6134.99IU | Vitamin C: 112.88mg | Calcium: 83.16mg | Iron: 5.34mg