Ingredients
- 1 T. olive oil
- 1 c. chopped onion
- 1 T. minced peeled fresh ginger
- 6 garlic cloves, minced
- 2 T. tomato paste
- 2 (14.5 oz.) cans unsalted diced tomatoes
- 1/3 c. water
- 3 T. all-purpose flour
- 1 T. garam masala
- 1 1/2 tsp. paprika
- 1 tsp. curry powder
- 1 tsp. kosher salt
- 1/2 tsp ground or crushed red pepper
- 6 skinless, bone-in chicken thighs
- 2 cans garbanzo beans
- 1 c. coconut milk
- 3 T. chopped fresh cilantro
- 2 cups brown basmati rice
- 1/4 c. plain Greek yogurt
Preparation
Step 1
Heat oil in a large skillet over medium-high heat and add onion, ginger, and garlic to pan; cook 6-7 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 crushed red pepper to pan. Stir well. Bring to a boil and cook 1 minute.
Place chicken thighs in a slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW for 7 hours. Turn slow cooker to HIGH, uncover and add the coconut milk and garbanzo beans, stirring with a wisk.
Cook uncovered 15 minutes. Turn cooker off and stir in cilantro. Let stand 10 minutes. Serve over rice and top each serving with 1 T. yogurt if desire.