Ingredients:

12 boneless skinless chicken thighs

1 cup (250 ml) chopped onion

3 cloves garlic, finely chopped

1 can (14 oz./398 ml) diced tomatoes

2 tsp. (30 ml) tomato paste

1 tbsp. (15 ml) grated fresh ginger

1/2 tsp. (25 ml) ground coriander

1/2 tsp. (1.5 ml) garem masala or curry powder

1 tsp. (2.5 ml) freshly ground pepper

1/4 tsp. (1 ml) cayenne pepper

1/4 tsp. (1 ml) salt

2 tbsp. (30 ml) flour

2 tbsp. (30 ml) cold water

1/2 cup (125 ml) plain yogurt

1/4 cup (60 ml) chopped fresh cilantro

Directions:

1. Combine first 11 ingredients (chicken through salt) in a 4 quart (4 L) slow cooker. Cover and cook on low heat setting for 6-7 hours or until chicken is cooked through. Increase to high heat setting.

2. Whisk together flour and cold water until smooth. Stir into stew. Cover and cook for 30 minutes or until stew is thickened. Stir in yogurt and cilantro.

Bon Appetit!