Slow cooker chicken curry
Budget-friendly chicken legs are ideal for slow cooking, becoming beautifully tender and succulent after six hours on low. For a quick accompaniment, serve with a pack of readycooked brown rice, which can be heated up in just a couple of minutes in the microwave.
SERVES 2 PREP 10 mins plus overnight chilling COOK 6 hrs EASY G
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 30g pack fresh coriander, leaves chopped 2 skinless chicken legs, fat removed cooked brown rice, to serve
1 Put all the ingredients except the coriander leaves and chicken into the slow cooker pot with a third of a can of water and stir well. Add the chicken and push it under all the other ingredients so that it is completely submerged. Cover with the lid and chill in the fridge overnight.
2 The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender. Stir in the coriander leaves just before serving.
GOOD TO KNOW low fat • low cal • fibre • vit c • iron • 3 of 5-a-day PER SERVING 345 kcals • fat 13g • saturates 2g • carbs 24g • sugars 20g • fibre 8g • protein 28g • salt 1.3g