From Real Simple magazine
1/3 cup tomato paste
4 cloves of garlic, chopped
2 tbsp curry powder
1 tbsp minced fresh ginger
1 tsp ground cumin
1 medium onion, chopped
2 lbs boneless, skinless chicken thighs (DO NOT use breasts, it was an accident and there’s not enough fat)
1.5 cups basmati rice
1/2 cup plain, whole milk Greek yogurt
4 scallions, sliced thin
Whisk the tomato paste, garlic, curry powder, ginger, cumin and 3/4 cup water in a slow cooker. Add the onion and stir. Place the chicken on top and season with salt and pepper.
Cover the slow cooker and cook for 7-8 hours on low.
Cook the rice before serving.
Add the yogurt and 1 tsp salt just before you eat it, stir to combine. Serve with the rice and sprinkle the scallions over the top.