Chiken curry
🕘Prep:10 mins
Cook:6 hrs
Plus overnight chilling
🍳Easy
🍽Serves 2
Ingredients
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.
By Sara Buenfeld
