Slow cooker lamb curry
Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day
Slow-cooker chicken curry
Serves 2
Easy
Prep:
Cook:
Plus overnight chilling
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
Skip to ingredients
- 1 large onionroughly chopped
- 3 tbsp mild curry paste
- 400g can chopped tomatoes
- 2 tsp vegetable bouillon powder
- 1 tbsp finely chopped ginger
- 1 yellow pepperdeseeded and chopped
- 2 skinless chicken legsfat removed
- 30g pack fresh corianderleaves chopped
- cooked brown riceto serve
Nutrition: Per serving
- kcal345low
- fat13glow
- saturates2g
- carbs24g
- sugars20g
- fibre8g
- protein28g
- salt1.3g
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 the chopped leaves of 30g coriander just before serving over brown rice.
