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
Prep:10 mins
Serves 2
1 large onion, roughly chopped3 tbsp mild curry paste400g can chopped tomatoes2 tsp vegetable bouillon powder1 tbsp finely chopped ginger1 yellow pepper, deseeded and chopped2 skinless chicken legs, fat removed30g pack fresh coriander, leaves choppedcooked brown rice, to serve
STEP 1Put 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 2Add 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 3The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.STEP 4Stir in the the chopped leaves of 30g coriander just before serving over brown rice.
