Yummy Chicken Curry

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

How to cook?

• 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.
• 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.
• The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
• Stir in the the chopped leaves of 30g coriander just before serving over brown rice

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