Slow-cooker chicken curry

• large onion↗1

  roughly chopped

• mild curry paste↗3 tbsp tbsp
• chopped tomatoes400g can g
• vegetable bouillon powder↗2 tsp tsp
• finely chopped ginger1 tbsp tbsp
• yellow pepper↗1

  deseeded and chopped

• skinless chicken legs↗2

  fat removed

• fresh coriander30g pack g

  leaves chopped

• cooked brown rice↗

  to serve

Step-by-step instructions

1. 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.

2. 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.

3. 3

   The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.

4. 4

   Stir in the the chopped leaves of 30g coriander just before serving over brown rice.