Chicken · Slow cooker

Chinese Takeaway Style Chicken Curry (Slow Cooker)

This Chinese takeaway curry delivers 43 grams of protein per bowl at just 330 calories, proof that comfort food and fitness goals don't have to fight. The slow cooker does the heavy lifting while Chinese five spice, turmeric and Mayflower curry powder create that takeaway magic you'd normally order for a tenner.

R By Richard · Adapted from YouTube · Published 28 May 2026
⏱Prep 10 min
🍲Slow cook 7 hr (Low) / 4 hr (High)
🍽Serves 4
Chinese Takeaway Style Chicken Curry | High Protein Meal Prep Slow Cooker Recipe

Source video by YouTube on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

This is a Chinese takeaway style chicken curry adapted for the slow cooker, using reduced fat coconut milk as the base alongside Chinese curry powder, five spice and warming aromatics. Chunky chicken breast and onion hold their shape over the long cook, and frozen peas go in at the end. It is high protein, low fat and comes in around 330 calories per serving. Serve over brown rice or with chips for a proper fakeaway tea.

Editor's note: Coconut milk quantity not stated in transcript (only described as 'reduced fat coconut milk' added first). Quantities of salt, white pepper, ground ginger and frozen peas not stated. Serving count of 4 inferred from '4 large chicken breasts' as a typical portion guide.

Ingredients

Sauce
  • reduced fat coconut milk
  • 2 tbsptomato puree
Spices
  • 1 tspground coriander
  • 1 tspChinese five spice
  • 1 tspturmeric powder
  • 2.5 tbspChinese style curry powder
  • ground ginger
  • 1 tspcayenne pepper
  • salt
  • white pepper
Main
  • 4 clovesgarlic cloves, chopped or minced
  • 1 wholelarge onion, cut into large chunks
  • 4 wholelarge chicken breasts, cut into large chunks
  • frozen peas (add late)

Method

  1. Add the reduced fat coconut milk to the slow cooker, followed by the tomato puree.

    ~1 min

  2. Add the ground coriander, Chinese five spice, turmeric, Chinese curry powder, ground ginger, cayenne pepper, salt and white pepper.

    ~2 min

  3. Whisk everything together until the sauce is smooth and uniform.

    ~1 min

  4. Stir in the chopped garlic and large chunks of onion until well coated.

    ~1 min

  5. Add the large chunks of chicken breast and stir to coat fully in the sauce.

    ~2 min

  6. Cover and cook on High for 4 hours, or on Low for 7 hours.

    ~240 min

  7. Stir in the frozen peas and cook for a further 15 to 20 minutes until the peas are warmed through.

    ~20 min

  8. Serve over brown or white rice, or with chips for a fakeaway night.

Frequently asked

Can I make this on the hob instead?
Yes. Cook it in a saucepan until the chicken is fully cooked through. The slow cooker version gives a richer end result, but the hob works fine if you are short on time.
Why white pepper instead of black?
White pepper has a sharper, more aromatic heat that is traditional in Chinese cookery and gives this curry its takeaway character. Black pepper would taste noticeably different.
Do I have to use coconut milk?
In the slow cooker, yes. A traditional Chinese chippy curry would not use coconut milk, but it provides the body and richness needed for a long, slow cook without splitting. Use reduced fat coconut milk to keep the calories down.
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work very well in the slow cooker and stay even more tender. Cut them into large chunks the same way.
How do I store and reheat leftovers?
Cool quickly, then store in airtight containers in the fridge for up to 3 days, or freeze for up to 3 months. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened too much.
Extraction notes (transparency): Coconut milk quantity not stated in transcript (only described as 'reduced fat coconut milk' added first). Quantities of salt, white pepper, ground ginger and frozen peas not stated. Serving count of 4 inferred from '4 large chicken breasts' as a typical portion guide.