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Hands-on Time
17 Mins
Total Time
8 Hours 10 Mins
Yield
Serves 4 (serving size: 1/2 cup rice, 1 chicken thigh, 1 1/4 cups sauce mixture, and 1 tablespoon yogurt)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic to pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in tomato paste and tomatoes; bring to a simmer, and cook 3 minutes. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salt, and pepper to pan; stir well. Bring to a boil; cook 1 minute.

Step 2

Place chicken thighs in a 6-quart slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW 7 hours or until chicken is very tender and sauce has thickened. Turn slow cooker to HIGH; uncover and add coconut milk, stirring with a whisk. Cook, uncovered, 15 minutes. Turn cooker off; stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with 1 tablespoon yogurt.

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