I fiddled with this one a bit from the original.
156 ml/5.5 fl.oz. can tomato paste
1/2 cup (ish) chicken stock
6-7 cloves garlic, chopped
3 tablespoons curry powder
2 tablespoons grated fresh ginger
1.5 teaspoons ground cumin
1 medium onion, chopped
1 kg boneless, skinless chicken thighs
kosher salt and black pepper
1 1/2 cups long-grain white rice1/2 cup plain Greek yogurt (recipe called for whole milk yogurt, but I used 2%)
2 scallions, thinly sliced
In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and chicken stock. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
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).
Twenty minutes before serving, cook the rice according to the package directions.
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.
Original non-jiggery pokeried recipe: http://www.realsimple.com/