Curried Chicken Thighs with Potatoes and Spinach
Bring warm, aromatic spices to your dinner table with these slow-cooked curried chicken thighs. Simmered in a rich tomato-ginger sauce with baby potatoes and fresh spinach, this dish is both hearty and bursting with depth. It's a simple, comforting meal that fills the house with inviting aromas and requires minimal effort.
Serves: 8 | Total Time: About 6 ½ hours till it's ready
Ingredients
Sauce Base
- 1 (14.5-ounce) can diced tomatoes
- 3 tablespoons white wine vinegar
- 1 (2-inch) piece ginger, peeled and cut into pieces
- 4 large garlic cloves, peeled
- 1 tablespoon unbleached all-purpose flour
- 1 tablespoon tomato paste
Spices and Seasoning
- 1 teaspoon ground curry powder
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
Chicken and Veggies
- 6 baby red potatoes, quartered, about 2 cups
- 6 baby purple potatoes, quartered, about 2 cups
- ½ yellow onion, peeled and sliced
- 2 tablespoons olive oil
- 8 large chicken thighs
- 1 teaspoon garam masala
- 5 ounces fresh spinach, about 1 ½ to 2 cups
Instructions
- Place tomatoes, vinegar, ginger, garlic, flour, tomato paste, curry powder and garam masala into a blender and pulse to combine.
Prep & Sear
- Season with salt and pepper.
- Place the potatoes and onion into the bottom of the slow cooker.
- Season with salt and pepper.
- Heat the olive oil in a large skillet over medium high heat.
- Season the thighs with salt, pepper and garam masala.
- Brown until golden on one side, about 3 to 4 minutes.
- Turn and brown on the other side, about 3 to 4 minutes more.
- Place the chicken thighs on top of the veggies.
Slow Cook & Serve
- Pour the sauce over top.
- Cook on low until the chicken is quite tender and the meat is falling from the bone, about 4 to 6 hours.
- Toss in the spinach and cook for 15 minutes more.
- Serve the chicken thighs on a plate and ladle the sauce and veggies over the top.
The full recipe lives in the Vault
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Culinary Class
The Heart of the Table
This colorful, fragrant stew is the center of comfort, bringing a lively warmth to the table with its beautiful yellow-gold curry hues and bright green spinach. It evokes a sense of cozy togetherness, encouraging everyone to slow down and enjoy the rich, layered flavors of a home-cooked curry.
The Art of the Host
- a hand-carved, long-handled cherrywood stirring spoon
- a seamless, high-heat resistant silicone spatula in a soft slate gray
- a pre-seasoned double-burner cast-iron grill pan with high ridges
- oatmeal-toned washed linen napkins
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a large, hand-thrown ceramic serving platter with an organic rim
Neighborly Grace
- THE PRESENTATION: Spoon the curry into a deep, warm serving dish, making sure the baby potatoes and tender chicken thighs are visible, and scatter fresh cilantro leaves over the top. Serve alongside a bowl of steaming jasmine rice and warm, folded naan bread.
- THE POUR: Pair the gentle spice of the curry with a crisp, off-dry Riesling served chilled at 45°F in a white wine glass to balance the warmth of the ginger and spices. For a non-alcoholic option, serve a refreshing mango lassi made with chilled yogurt and a pinch of cardamom.
- THE VIBE: Evening Dining Room. The rich, exotic aromas and cozy dining setup create a welcoming atmosphere for a hearty, comforting meal.