Chiken curry 

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