Slow Cooker Chicken Curry
Servings 2
Per Serving: 393kcal C: 18 F: 10 P: 51
With Pitta Pocket: 469kcal C: 33 F: 11 P: 52
Method
1. Put the chopped onion, curry paste, chopped tomatoes, vegetable bouillon powder, chopped ginger and the chopped yellow pepper into the slow cooker pot with a third of a can of water and stir wel
2. dd the chicken, and push it under all the other ingredients so that they are completely submerged.
3. Cover with the lid and chill in the fridge overnight.
4. The following day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
5. Stir in the chopped coriander leaves just before serving over brown rice.
Ingredients
1 Large Onion (chopped)
25g Curry Paste
400g Chopped Tinned Tomatoes
2 TSP Vegetable Bouillon Powder
1 TBSP Finely Chopped Ginger
1 Medium Yellow Pepper (chopped)
2 Chicken Breast
30g Fresh Coriander Leaves (chopped)
2 BFree Pitta Pockets