Recipe by BBC Good Food

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Try this easy, one-pot chicken curry that's low-fat, low-calorie and delivers three of your five-a-day. It's slow-cooked so the meat is beautifully tender

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Ingredients

• 1 onion (large, roughly chopped)
• 3 tbsp mild curry paste
• 400 g can chopped tomatoes
• 2 tsp vegetable bouillon powder
• 1 tbsp ginger (finely chopped)
• 1 yellow pepper (deseeded and chopped)
• 2 chicken legs (skinless, fat removed)
• 30 g fresh coriander (leaves chopped)
• brown rice (cooked, to serve)

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Method

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.
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.
3. The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
4. Stir in the the chopped leaves of 30g coriander just before serving over brown rice.

View the recipe instructions at BBC Good Food