Slow cooker Bengali Chicken Curry

This Bengali Chicken curry is very close to my and many bengali's heart. It is a soul food for us and I have very fond childhood memories related to this chicken curry. Meat on Sunday afternoon was a done thing for most  families when I was growing up, All the nieghbourhood uncle's along with my father queuing up at the local butcher  and waving each other with a black plastic containing the meat was a sight every sunday morning. 

Chicken with potatoes, cooked and marinated with mustard oil, garnished with fresh cilantro/mint from the backyard was generally a common dish in all bengali households lovingly termed by us bengali's as 'Robibarer Murgir Jhol'

The Potato and Mustard oil is basically the difference that Bengali chicken curry as compared to other chicken curries in India.
The spice factor in this curry depends on you, some regions make it spicy and hot while others make it very light and watery.
I am used to the later one and this is such a stress buster for me that I actually ate this prepared by my mother before going to the hospital to deliver my first baby..... Surprised!! but believe me this is not spicy and kind of soupy, so its a feast for your taste buds.

Ingredients:
Chicken - 1,skinless, cut in medium pieces
Onion - 2, finely sliced
Potatoes - 2, peeled and cut into medium pieces
Ginger Garlic Paste - 2 tbsp
Turmeric - 1/2 tbsp
Green Chili - 3, sliced
Cumin Powder - 1 tbsp
Coriander Powder - 1/2 tbsp
Cardamom (small) - 3 to 4
Cinnamon sticks - 2 Cloves - 4 to 5
Fried Cumin Powder - 1/2 tbsp
Salt to taste
Mustard Oil - 1/3 cup

Mint leaves/ Coriander leaves

Direction:

Wash the potatoes and keep them aside.

Heat oil in a skillet and fry ginger garlic paste, green chili, cumin powder, cinnamon, cardamom and cloves for about 45 seconds.

Add onions and fry it till golden brown. 

Add all the ingredients in slow cooker except the coriander/mint leaves. 

Add one cup water and cook on slow for 6-7 hrs.

Garnish with coriander/ Mint leaves. 
My mother always used mint leaves because we loved the flavor.

Serve with a cube of  butter and hot rice.