1 large brown onion, roughly chopped
3 Tbsp mild curry paste or gluten-free curry paste
400g can no added salt chopped tomatoes
2 tsp Massel Salt-Reduced Vegetable Stock Powder
1 Tbsp finely chopped ginger
1 yellow capsicum
4 chicken legs, skin removed
1 bunch coriander, leaves picked and chopped
2 x 250g packets microwave brown rice, to serve
Put the onion, curry paste, tomatoes, stock powder, ginger and capsicum in a slow cooker. Add one-third of a can of water. Stir well. Add chicken and push it under all the other ingredients so that it is completely submerged. Cover with the lid.
Cook on low-heat setting for 6 hours or until the chicken and vegetables are very tender.
Stir in the coriander leaves just before serving on top of rice.
COOKS TIP You can prepare the recipe to the end of Step 1 and place the slow cooker bowl in the fridge. Remove in the morning and put on to cook.
PER SERVE 1740kJ, protein 26g, total fat 11g (sat. fat 2g), carbs 50g, fibre 8g, sodium 636mg
- Carb exchanges 3 ½
- GI estimate medium
- Gluten-free option
This recipe and so many more in or July/August issue, out now.