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Ingredients

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 4.3 out of 5.126 ratings
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