Diabetic Living Australia - July-August 2018

CHICKEN CURRY
PREP TIME: 10 MINS
COOK TIME: 6 HOURS (LOW)
SERVES 4 (AS A MAIN)

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, chopped
4 chicken legs, skin removed

1 bunch coriander, leaves

picked and chopped

2 x 250g packets microwave

brown rice, to serve

1 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.

2 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.

COOK’S 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.

NUTRITION INFO

PER SERVE 1740kJ, protein 26g,

total fat 11g (sat. fat 2g), carbs 50g,

fibre 8g, sodium 636mg

• Carb exchanges 3½


• GI estimate medium


• Gluten-free option

GFO

RECIPE AND PHOTOGRAPHY

(THIS PAGE) IMMEDIATE MEDIA

30 JULY/AUGUST 2018 diabetic living

slow cooker