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A dish serving slow cooker chicken curry

Slow cooker chicken curry

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(2 ratings)

Prep: 10 mins Cook: 6 hrs 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

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal345
  • fat13g
  • saturates2g
  • carbs24g
  • sugars20g
  • fibre8g
  • protein28g
  • salt1.3g
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Ingredients

  • 1 large onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp mild curry paste
  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp vegetable bouillon powder
  • 1 tbsp finely chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 yellow pepper, deseeded and chopped
  • 30g pack fresh coriander, leaves chopped
  • 2 skinless chicken legs, fat removed
  • cooked brown rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  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.

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Comments, questions and tips

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piggycook
12th Oct, 2017
5.05
I was really sceptical about this as you don't even brown the chicken or fry the onions first and it looked very uninspiring and far too easy to be any good. How wrong I was! It is incredible - honestly tasted just like takeaway and low cal to boot! I did take the chicken out at the end and boiled the sauce down until it was thick and silky. I would also make with bone-in thighs next time too as the legs broke up and left quite a bit of bone fragments. Gorgeous curry though - a real keeper!
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