Crockpot Curried Chicken With Ginger And Yogurt - cooking recipe

Ingredients

1/3 cup tomato paste
4 garlic cloves, chopped
2 tablespoons curry powder
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
3/4 cup water
1 medium onion, peeled and chopped
2 lbs boneless skinless chicken thighs (about 10)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Greek yogurt, plain whole-milk
1/2 teaspoon salt
2 scallions, thinly sliced

Preparation

In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and water.
Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and the pepper.
Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.
Just before serving, add the yogurt and 1/2 teaspoon salt to the chicken and stir to combine.
Serve with rice or pasta and sprinkle with the scallions.