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.