Slow Cooker Chicken and Spinach Curry Recipe
This is a really hearty slow cooker curry that is cooked on the bone to keep the chicken moist throughout the cooking process.
Servings 4 people
Ingredients
- 75 g lentils
- 2 tbsp mild curry powder
- 2 tsp ground coriander
- 1 tsp cumin seeds
- 350 ml chicken stock
- 8 skinned chicken pieces - buy ones with skin on and then skin them - cheaper!
- 225 g fresh spinach or a few 'balls' of frozen spinach.
Instructions
- Rinse the lentils and put in the slow cooker with the spices and stock. Cover and cook on high for 2 hours.
- Add the chicken, pressing it down in a single layer and cook on high for 3 hours.
- Add the spinach and cook for a further 30mins.
- Remove the bones from each piece of chicken and then stir.
- Serve with rice.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.