This recipe is great for batch cooking but can also eaten on the same day as making it. I just wanted to give you easy way to get ahead with prep for the week!
Ingredients:
1 Onion Sliced
2 Cloves of Garlic Crushed
1 Tbsp of Grated Ginger
1 Tbsp Butter
2 Tbsp Pataak’s Mild Curry Paste
1 Tin of Chopped Tomatoes/Tinned Cherry Tomatoes
Sugar / honey / agave
4 Chicken Breasts Sliced
150ml Cream
Fresh Coriander (optional)
1 Med – large zip lock freezer bag / container
Method:
Melt butter in a frying pan.
Sauté onions, garlic and ginger, season and fry until really soft and buttery this can take 15-20 mins.
Leave on a low heat stirring occasionally. This is the secret to a great curry don’t rush this part!
While this is cooking slice your raw chicken breast and put them in a medium – large zip lock bag or container.
Mark on the bag what date it is. (for food safety)
Add in curry paste, tomatoes pinch of sugar. Cook this out for 5 mins stirring again.
For batch cooking, Cool this mixture.
When cooled, add the mixture on top of the chicken breasts and freeze (for up to 3 months).
When ready to cook defrost the night before adding to the slow cooked for low on 8hrs of high on 4hrs.
When the time the time is up, and the sauce is thick you can add the 150ml of cream.
