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Put the potatoes, chicken and lentils in the slow cooker/crock pot and stir well to mix together.
Heat the oil in a pan, add the onion and garlic and fry, stirring, for a minute.
Stir in the chilli and dried spices and cook, stirring, for a further minute.
Add all the remaining ingredients except the coriander, seasoning well.
Bring back to the boil and pour into the pot with the chicken and lentil mixture.
Stir, cover with lid and cook on high for 3-4 hours or low for 6-8 hours until everything is tender.
Check for seasoning. The sauce should be thick but not stodgy, so thin it if necessary with a little boiling water.
Serve garnished with the coriander with rice and naan.