Slow-cooker chicken curry

 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

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
• 2 skinless chicken legs, fat removed
• 30g pack fresh coriander leaves chopped
• cooked brown rice, to serve

• 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 chopped leaves of 30g coriander just before serving over brown rice.

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