Saffron chicken curry

LornaAuthorLorna
00DifficultyBeginner

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Yields1 Serving

 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

1

Chuck 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

Ingredients

 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

Directions

1

Chuck 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

Saffron chicken curry