Slow-cooker chicken curry
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight chilling
- Easy
- Serves 2
Skip to ingredients
- 1 large onionroughly chopped
- 3 tbsp mild curry paste
- 400g can chopped tomatoes
- 2 tsp vegetable bouillon powder
- 1 tbsp finely chopped ginger
- 1 yellow pepperdeseeded and chopped
- 2 skinless chicken legsfat removed
- 30g pack fresh corianderleaves chopped
- cooked brown riceto serve
Nutrition: Per serving
- kcal345
- fat13g
- saturates2g
- carbs24g
- sugars19g
- fibre8ghigh
- protein28g
- salt2.2g
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.