4large skinlessboneless chicken thighs, cut into bite-sized pieces
1onionchopped
3clovesgarlicchopped
2tspcurry powder
1tbspcurry paste
2tsptandoori masala
1tspgaram masala
16 ounce can tomato paste
114 ounce can coconut milk
1cupplain yogurt
salt to taste
Instructions
In a large skillet, heat the olive oil over medium heat. Add chicken, onion and garlic to the pan. Cook and stir about 10 minutes, or until the onion is soft and translucent.
Stir in curry powder, curry paste, tandoori masala, garam masala and tomato paste. Mix well.
Pour mixture into a slow cooker and add coconut milk and yogurt. Season to taste with salt.
Cook on High 4 to 6 hours or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. (Note: the sauce will be lumpy and will need a good stir before serving.)