Coastal Mains

Curried Chicken Thighs with Potatoes and Spinach

Name: Curried Chicken Thighs with Potatoes and Spinach
Total time: 175 min
Ingredients: 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; 1 teaspoon ground curry powder; 1 teaspoon garam masala; 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 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

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The Strategy:

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: 175 minutes 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

Raw cooking ingredients for Curried Chicken Thighs with Potatoes and Spinach arranged beautifully on a clean kitchen counter.

Instructions

Place tomatoes, vinegar, ginger, garlic, flour, tomato paste, curry powder and garam masala into a blender and pulse to combine.
Season with salt and pepper.

Make and sear

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 and 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.

Home cook prepared steps for assembling and cooking Curried Chicken Thighs with Potatoes and Spinach.

The full recipe lives in the Vault

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Sunday Jump Start

Slices of Duck Confit are the perfect ingredient for upscale appetizers. Spread soft, sweet cloves of roasted garlic onto crostini and cover with slices of duck for a royal appy. Or, layer slices of duck onto flatbread and top with goat cheese for a starter that sets the mood for the evening. It's sooo yum!

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.

An appetizing, fresh serving of cooked Curried Chicken Thighs with Potatoes and Spinach displayed beautifully on a styled dining table.

The Art of the Host

a hand-carved, long-handled cherrywood stirring spoon
a seamless, high-heat resistant silicone spatula in a soft slate grey
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 golden 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.

Chef’s Recommendations

Pickled Radish Against the Spice: Spicy Thai Pesto Crostini with Pickled Radishes
The Bread for the Sauce: Flatbreads "My Way"
The Chutney on the Side: Citrus Popovers & Tropical Chutney
Cooling After the Curry: Orange Creamsicle Sherbet

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Curried Chicken Thighs with Potatoes and Spinach

Curried Chicken Thighs with Potatoes and Spinach

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps