A homemade sauce with vinegar, tomato paste, garam masala and curry powder is the flavor base for our fragrant curry inspired by murgir jhol, a Bengali chicken curry. Red wine vinegar stands in for the white vinegar or lemon juice typically used and adds sharp, tangy notes. Make sure you get every last bite by serving it over hot rice, letting the sauce soak in.
| Level: | Easy |
| Total: | 6 hr 20 min |
| Prep: | 20 min |
| Cook: | 6 hr |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons red wine vinegar
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 2 teaspoons garam masala, plus more for sprinkling
- 2 teaspoons Madras curry powder
- 2 cloves garlic, halved
- One 14.5-ounce can diced tomatoes
- One 1-inch piece fresh ginger, peeled and cut into pieces
- Kosher salt and freshly ground black pepper
- 1 pound red skinned potatoes, cut into 1/2-inch pieces
- 2 pounds chicken thighs, skin removed (about 8 thighs)
- One 5-ounce package baby spinach
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- Hot cooked jasmine rice, naan bread, chutney and/or Greek yogurt, for serving
Instructions
- Combine the vinegar, flour, tomato paste, 1 teaspoon each garam masala and curry powder, garlic, tomatoes with their juices, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender or food processor. Puree until well blended and only slightly chunky.
- Spread the potatoes in the bottom of a 5 1/2- to 6-quart slow cooker. Sprinkle the chicken with the remaining 1 teaspoon each garam masala and curry powder and a generous amount of salt and pepper. Lay the chicken over the potatoes in a single layer. Pour the sauce over the chicken. Cook on high for 4 hours or 6 hours on low.
- Uncover the slow cooker and stir in the baby spinach until wilted. Add the cilantro and season with salt and pepper.
- Serve over rice with an additional sprinkle of garam masala and cilantro for garnish, with bread on the side for scooping up the sauce, some chutney and Greek yogurt.
Nutrition Facts
| Calories | 403 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 188 milligrams |
| Sodium | 677 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 5 grams |
| Protein | 49 grams |
| Sugar | 5 grams |
Reviews
Very simple with great flavor! Will make again.
My kids loved this recipe!
It cooked up great in the slow cooker (I cooked 4 hours on high), but the flavors were a bit subdued for my taste. Going to try it again and ramp up the spices a bit!
Fantastic! Have made this twice wouldn’t change a thing except for double it so I have leftovers to freeze
Great! Flavor was perfect. Really easy to make and the whole family enjoyed it. I prepared everything in the pot the night before and just popped it into the cooker in the morning. Loved it!
I loved this one! It was a hit with the family. I did use chicken breasts instead of thighs and found the cooking time to be about 3 1/2 hours rather than 4. I also omitted the spinach as I didn’t have any on hand. If I were to make one suggestion it would be to double the ingredients that form the sauce. The potatoes and rice seem to absorb some sauce leaving very very little remaining. I also may try adding adding cubed paneer cheese into the dish at the end of the cooking time. Great recipe, a nice healthy keeper that was also husband approved and liked by my teenagers!
This recipe is awesome! I love the combination of spices. I mixed everything and placed it in the fridge overnight. We cooked it the next day and it was delicious!
Not worth making again.
We loved this!! Used chicken breast and left out the spinach.
This was awesome! but of course I had to add some things….Coconut milk, canned coconut in syrup, and Tikka Masala Sauce. I made my jasmine rice with coconut milk instead of water.