370 minutes
Savor the richness of a delicately spiced, low-fat chicken curry that not only satisfies your taste buds but also contributes to your daily vegetable intake. Cooked slowly to perfection, the chicken falls off the bone, melding with the aromatic spices and tender vegetables for a truly comforting meal.
Large Onion, roughly chopped
each
Mild Curry Paste
tablespoons
Chopped Tomatoes, canned
0 oz
Vegetable Bouillon Powder
teaspoons
Ginger, finely chopped
tablespoons
Yellow Pepper, deseeded and chopped
each
Skinless Chicken Legs, fat trimmed
each
Fresh Coriander, leaves coarsely chopped
0 oz
Brown Rice, cooked
to serve
1. Preparation
Begin by preparing your vegetables. Chop one large onion and one yellow pepper, and finely chop the ginger. Set aside the freshly chopped coriander for the final garnish.
2. Layering the Flavors
In the vessel of your slow cooker, combine the chopped onion, mild curry paste, chopped tomatoes, vegetable bouillon powder, chopped ginger, and yellow pepper. Mix in a third of a can of water to ensure everything is well blended.
3. Incorporating the Chicken
Nestle the two skinless chicken legs into the slow cooker, pressing them beneath the vegetable and spice mixture to ensure they are fully submerged. Secure the lid and refrigerate overnight to marinate.
4. Slow Cooking
The following day, set your slow cooker to Low and let the curry cook for 6 hours. The prolonged cooking time ensures the chicken and vegetables will become exceptionally tender.
5. Final Touches
Just before serving, stir in the chopped coriander leaves to infuse the curry with a burst of fresh flavor.
6. To Serve
Spoon generous portions of the aromatic chicken curry over a bed of fluffy brown rice for a wholesome and satisfying meal.
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