Ingredients
- 1 large onion
- 3 tbsp of Valcom curry paste
- 400g diced canned tomatoes
- 2 tsp vegetable bouillon powder
- 1 tbsp ginger finely chopped
- 1 seedless yellow pepper
- 5 skinless chicken legs
- 30g of fresh coriander leaves
- Cooked brown rice to serve
Method
- Place roughly chopped onion , mild curry paste, diced tomatoes, vegetable bouillon powder, finely chopped ginger, and yellow pepper into the slow cooker.
- Add a third of a can of water and stir well chicken legs and push them under other ingredients so they are fully covered.Cook on low for 6 hrs.
- Stir in coriander before serving over brown rice.
Product used in recipe
- Valcom - Valcom Curry Paste Massman
