Spicy Crock-Pot Chicken Curry

Cut the chicken into 1 inch pieces. Heat the oil in a large fry pan and add the chicken, sprinkling with paprika, salt, and pepper. Brown the pieces. Remove the chicken with a slotted spoon and place in the slow cooker. Add garlic, ginger and onion to the pan and cook for 2-3 minutes. Then add the curry paste and cook for another minute or so. NOTE: You can vary the amount of curry paste according to your taste. Use 1 tbsp if you want it rather mild. 4 tbsp makes a hot curry, just the way I like it! Stir in the canned tomatoes and coconut milk. Add brown sugar and fish sauce. Mix together lemon juice and cornstarch in a small bowl, add this to the tomato mixture and bring to a boil. Then pour the sauce over the chicken in the slow cooker. Cover and cook for 6-8 hours. About 1/2 hour before serving, stir in the spinach leaves or other vegetables. I often add leftover cooked vegetables like green peas, cooked carrots, or corn kernels to the curry. Frozen vegetable mixes work well too: just turn the heat up to high when adding them to the curry, and leave for 1/2 hour before serving. Serve over rice.