2 pounds boneless, skinless chicken thighs, cut into bite sized pieces
1 6oz soy plain yogurt
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
2 tablespoons garam masala
2 teaspoons smoked paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
1 can coconut milk
Fresh cilantro, chopped
Cut the chicken thighs into bite-sized pieces and marinate the chicken in yogurt.
Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.