Curried Chicken With Ginger And Yogurt

• 1/3 cup tomato paste
• 4 cloves garlic, chopped
• 2 tbsp curry powder
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 medium onion, chopped
• 2 pounds boneless, skinless chicken thighs (about 10)
• Kosher salt and black pepper
• 1.5 cups long-grain white rice
• 0.5 cup plain whole milk greek yogurt
• 2 scallions, thinly sliced

1. IN a 4 to 6 quart slow cooker, whisk together the tomato paste, garilc, curry powder, ginger, cumin, and 3/4 cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 tsp salt and 1/4 tsp 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.
3. 20 minutes before serving, cook the rice according to the package directions.
4. Just before serving, add the yogurt and 1/2 tsp salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.

tomato paste, garlic, curry powder, ginger, ground cumin, onion, chicken, kosher salt, longgrain white rice, milk, scallions

Taken from www.epicurious.com/recipes/member/views/curried-chicken-with-ginger-and-yogurt-50132082 (may not work)