Slow Cooker Chicken Curry Dump Bag

INGREDIENTS

• 8 Dunnes Stores Chicken Thighs, boneless & skinless, cut into bite sized pieces
• 1 red pepper, diced
• 400g Dunnes Stores Tin Chopped Tomatoes
• 250ml chicken stock
• Sea salt
• 1 tbsp sunflower oil

For the spice paste:

• 1 onion
• 3 cloves garlic
• 1 large thumb-sized piece ginger
• Small handful fresh coriander, stalks & leaves chopped
• 1 tbsp Dunnes Stores Garam Masala
• 1 tbsp Dunnes Stores Ground Ginger
• 1 tbsp Dunnes Stores Ground Turmeric
• 1 tbsp Dunnes Stores Ground Cumin
• 1 tbsp Dunnes Stores Ground Coriander
• ½ tsp Dunnes Stores Chilli Powder
• Pinch of freshly ground black pepper & salt
• 2 tbsp sunflower oil

To serve:

• Juice of ½ lemon
• A small handful of coriander leaves, to garnish
• 250g basmati rice, cooked

METHOD

1. Grate your onion, garlic and ginger into a bowl. Add the rest of the spice paste ingredients into the bowl and mix together until well combined. Set half aside to fry later. TOP TIP: This paste can be kept in the fridge for up to a week.
2. In a large freezer bag, add the chicken with the red pepper, the rest of the spice paste, the chopped tomatoes and stock. Seal tightly, removing excess air, and freeze flat.
3. Before cooking, thaw the bag overnight in the refrigerator.
4. Empty the contents in a slow cooker and cook on high for 3 hours or on low for 5 hours.
5. When the curry is ready, heat a large, high-sided pan over a medium high heat and add 1 tbsp oil. Once hot, cook the remaining spice paste for 5–6 minutes until fragrant.
6. Add the fried spices to your cooked curry along with the juice of half a lemon and a handful of fresh coriander leaves. Serve with basmati rice and a scattering of fresh coriander leaves.