Slow Cooker Chicken Curry by Good Food

Ingredients

• 1 large onion, roughly chopped
• 3 tbsp mild curry paste
• 400g chopped tomatoes
• 2 tsp vegetable bouillon powder
• 1 tbsp fresh ginger, finely chopped
• 1 yellow pepper, deseeded and chopped
• 80 ml water
• 2 skinless chicken legs, fat removed
• 30g fresh coriander, leaves chopped
• 300g cooked brown rice, to serve

Instructions

1. Combine the onion, curry paste, chopped tomatoes, bouillon powder, ginger, yellow pepper, and water in the slow cooker pot; stir well for 1 minute until evenly mixed.
2. Add the chicken legs and push them under the sauce so they are fully submerged, then cover and chill overnight in the fridge.
3. Cook on Low for 6 hours until the chicken is very tender and the vegetables have softened completely.
4. Stir in the chopped coriander for 30 seconds just before serving, then spoon over warm brown rice.