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A dish of slow-cooked chicken curry with brown rice

Slow-cooker chicken curry

A star rating of 4.4 out of 5.123 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight chilling
  • Easy
  • Serves 2

Try this easy, one-pot chicken curry that's low-fat, low-calorie and delivers three of your five-a-day. It's slow-cooked so the meat is beautifully tender

  • Freezable
  • Healthy
  • Low calorie
  • Low fat
Nutrition: Per serving
HighlightNutrientUnit
low inkcal345
low infat13g
low insaturates2g
carbs24g
sugars20g
fibre8g
high inprotein28g
salt1.3g
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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.

Recipe from Good Food magazine, October 2017

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A star rating of 4.4 out of 5.123 ratings
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