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
- 30g pack fresh coriander, leaves chopped
- 2 skinless chicken legs, fat removed, cooked brown rice to serve
DIRECTIONS
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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.
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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.
(Source: bbcgoodfood.com)
