Slow cooker chicken curry recipe | Good Food

A dish of slow-cooked chicken curry with brown rice

1 large onion
roughly chopped
3 tbsp mild curry paste
400g can chopped tomatoes
2 tsp vegetable bouillon powder
1 tbsp finely chopped ginger
1 yellow pepper
deseeded and chopped
2 skinless chicken legs
fat removed
30g pack fresh coriander
leaves chopped
cooked brown rice
to serve

Method

step 1
Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
step 2
Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
step 3
The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
step 4
Stir in the the chopped leaves of 30g coriander just before serving over brown rice.