Chunky Chicken & Leek Casserole

 Ingredients

1 tbsp red curry paste, 

2 leeks, thickly sliced

300g chicken (thighs or breasts), largely diced

200g tomatoes, largely diced

3 small potatoes, largely diced

2 tbsp vegetable stock concentrate, 

600g water

1 large carrots, thickly sliced

1 large handful fresh parsley

 

Preparation

1. Put red curry paste, vegetable stock and water in the TM bowl and mix for 4 seconds on speed 4.

2.  Add leeks, chicken, then all other ingredients to the TM bowl and cook for 18mins, 100degC  on Reverse, speed 1-2.

3.  Serve with rice, mashed potatoes or pasta