Saffron chicken curry

LornaBy Lorna  , , ,   

February 5, 2016


2 diced onions

2TBSP honey

4 cloves of garlic minced

2 TBSP tomato purée

1 cinnamon stick

2 bay leaves

1 TBSP paprika

2 tsp ground ginger

2 tsp ground cumin

2 tsp turmeric

1/2 tsp salt

1/4 tsp saffron

2 diced chicken breasts

Tim of tomatoes


1Chuck all the ingredients into a dump bag and freeze until the night before you want to cook. Defrost overnight in the fridge. 'Dump' in the slow cooker and cook for 8-10 hours on low or 4-6 hours on high. Remove the bay leaves and cinnamon stick before serving