Slow Cooker Chicken Spinach Curry

1/2 cup red lentils
2 tbsp curry powder
2 tsp ground coriander
1 tsp whole cumin seeds
1 1/2 cups chicken stock, boiling
8 chicken thighs, skinned
8 0z frozen spinach
1 tbsp chopped cilantro
salt
black pepper

1. Rinse and drain lentils.
2. Put lentils, curry powder, coriander, cumin seeds and stock in slow cooker. Cover and cook on high for 2 hours.
3. Place chicken in the slow cooker and push down into sauce. Recover and cook for 3 hours on high.
4. Add spinach and cilantro to slow cooker and push into sauce. Cook for another 30 minutes, until spinach wilts.
5. Season with salt and pepper to taste.

I serve this with basmati rice, cabbage bhaji, and sweet pickles.

Curry Powder

2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons ground turmeric
1/2 teaspoon crushed red pepper flakes or paprika
1/2 teaspoon ground (dry) mustard
1/2 taspoon ground ginger

1. Mix all ingredients and store in an airtight container.

Today, I found myself out of curry powder for the slow cooker chicken curry I was making, so I made do with this recipe.