Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon peeled, minced fresh ginger
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes, unsalted (1 can)
- 1/2 cup water
- 3 tablespoons all-purpose flour
- 1 tablespoon garam masala
- 1 1/2 teaspoons paprika
- 1 teaspoon curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground red pepper
- 4 skinless, bone-in chicken thighs
- Cooking spray
- 1 cup coconut milk
- 3 tablespoons chopped cilantro
- 2 cups cooked brown basmati rice
- 1/2 cup plain Greek Yogurt
How to Make
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Step 1: Heat oil in a large non-stick skillet over medium-high heat. Add the onion, ginger, and garlic to the pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in the tomato paste and tomatoes. Bring to a simmer, and cook 3 minutes.
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Step 2: Combine 1/2 cup of water and flour in a small bowl, stirring with a whisk until smooth. Add the flour mixture, garam masala, paprika, curry powder, salt, and pepper to the pan. Stir well. Bring to a boil; cook for 1 minute.
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Step 3: Place the chicken thighs in a 6-quart slow cooker coated with cooking spray. Add the tomato mixture to the slow-cooker.
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Step 4: Cover and cook on low for 7 hours or until the chicken is very tender and the sauce has thickened. Turn the slow cooker to high, uncover, and add the coconut milk, stirring with a whisk. Cook, uncovered for 15 minutes. Turn the slow cooker off. Stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with yogurt.
We hope you enjoy this recipe!
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