Slow-Cooker Curried Chicken With Ginger and Yogurt

Ingredients

1/3 

cup 

tomato paste

4 

cloves 

garlic, chopped

2 

tablespoons 

curry powder

1 

tablesppon 

grated fresh ginger

1 

teaspoon 

ground cumin

1 

medium onion, chopped

2 

pounds 

boneless, skinless chicken thighs (about 10)

kosher salt and black pepper

1 1/2 

cups 

long-grain white rice

1/2 

cup 

plain whole-milk Greek yogurt

2 

scallions, thinly sliced

Directions

1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.