Dump bag chicken korma

LornaBy Lorna  , , , ,   

February 5, 2016


2 chicken breasts diced

1 diced onion

2TBSP korma paste

1TBSP creamed coconut

1 litre chicken stock


1Chuck all items in a dump bag and freeze until the night before you want to cook. Defrost overnight in the fridge and then 'dump' in the slow cooker for 8-10 hours on low or 4-6 hours on high. If the sauce is too runny you can thicken with 1 TBSP of cornflour mixed with 1 cup of water