Dump bag tikka masala

LornaBy Lorna  , , , ,   

February 5, 2016


2 chicken breasts diced

2 TBSP tikka paste

2 diced onions

1 tin of tomatoes

100mls cream or plain yoghurt

1 TBSP mango chutney


1Put everything into 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 in the morning. Cook for 8-10 hours on low or 4-6 hours on high. 1/2 an hour before the end take the lid off and stir in the yoghurt or cream and the mango chutney. Leave the lid off