Ingredients:

4 to 5 large cloves garlic, finely chopped( jar kind fine)

3" fresh ginger root, finely grated on micro plane (I freeze mine)

1 15-ounce can organic tomato sauce

1 tablespoon garam masala

1 tablespoon ground coriander

1 tablespoon ground cumin

1 1/2 teaspoons salt (separated into 1 tsp and 1/2 tsp)

1/8 teaspoon cayenne pepper

1 13.5-ounce can full fat coconut milk

2 16-ounce bags frozen chopped or whole leaf spinach

1 1/2 pound chicken thighs

Directions:

1. Cook whole - last half hour when you get home. Take off skin and cut chicken up and put back in crockpot. Cooked rice in rice cooker.

2. Use 1/4 teaspoon cayenne. And taste it later after 4 hours and more and more cumin and some salt before serving.

3. Sauté spinach in oil frying pan get out extra water or microwave and squeeze in clean tea towel to get water out then place in bottom crockpot.

4. Add coconut milk and tomato sauce and spices. Stir.

5. Place chicken breast in sauce. Cook on low 4-5 hours or 2 hours on high.

Bon Appetit!