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
CategoryChicken, Curry, Dump Bag, Slow Cooker
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