Chicken Curry w/ Lentils

This is a classic curry that I prepared in my newly acquired toy – SLOW COOKER :) I put all the ingredients in the slow cooker and cooked it for 10 hours, although I think 8 hours would have been sufficient but I was fast asleep as the curry was being cooked overnight.This is a Bengali recipe, and is called Cholar Daler Murgi. This curry has lentils, mangoes and chicken. How can one go wrong with it?



1 cup Chana dal, chick pea lentils
6 chicken thighs, boneless skinless and cut in half
1 cup minced red onion
3 tablespoons mustard oil
1 tablespoon ginger garlic paste
1 cup chopped raw mango
1 cup chopped Roma tomato

3 tablespoons RUPEN’S CURRY MIX


2 tablespoons curry powder
1 teaspoon garam masala
1 tablespoon paprika
1 jalapeno, chopped
1 teaspoon salt or as you like

4 cups water


In a slow cooker / crock-pot add all the ingredients (make sure that you add chicken as the final ingredient). Then all all the water. Turn on your slow cooker on low and cover it. Cook covered for about 8 hours, you can check the doneness after 6 hours, and if the chicken looks good and the curry is not runny, you can turn off cooking. Serve hot with plain rice.

Note: You can always make this curry without mustard oil, either you can use regular oil (canola or peanut) or no oil at all.

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