Slow cooker chicken curry

BBC Good Food - - Health -

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

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