My love for Crock-Pot recipes is well-documented, and this one was no disappointment. Because the main protein is chicken (rather than, say, beef short ribs or pork shoulder or something like that), the dish seemed a lot lighter and was perfectly enjoyable even on a warm evening. Note: not only can it be difficult to find boneless/skinless thighs, they are also usually much more expensive than their bone-in/skin-on counterparts. I buy regular chicken thighs in bulk, on the cheap, and then just skin and bone them as necessary.
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.
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.
Per serving: 463 calories, 14 grams fat, 48 grams carbs, and 34 grams protein