Slow-cooker chicken curry
- Sara Buenfeld
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Serves 2
Easy
Prep: 10 mins
Cook: 6 hrs
Plus overnight chilling
A star rating of 4.4 out of 5.145 ratingsRate
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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
Egg-free
High-fibre
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
-
kcal345
-
fat13g
-
saturates2g
-
carbs24g
-
sugars19g
-
fibre8g
high
-
protein28g
-
salt2.2g
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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 5.145 ratings
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