Servings: 4 to 6

3 tablespoons vegetable oil 3 tablespoons vegetable oil
1 medium yellow onion, diced 1 medium yellow onion, diced
3 cloves garlic, finely chopped 3 cloves garlic, finely chopped
3 tablespoons grated ginger 3 tablespoons grated ginger
1 tablespoon garam masala 1 tablespoon garam masala
1 6-ounce can tomato paste 1 6-ounce can tomato paste
¾ teaspoon kosher salt ¾ teaspoon kosher salt
3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces 3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
1 teaspoon lime zest 1 teaspoon lime zest
1 tablespoon lime juice 1 tablespoon lime juice
1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring) 1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)
½ cup chicken stock ½ cup chicken stock
¼ cup cilantro leaves, for garnish (optional) ¼ cup cilantro leaves, for garnish (optional)
Cooked basmati or jasmine rice, for serving Cooked basmati or jasmine rice, for serving
Naan, for serving (optional) Naan, for serving (optional)

In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4½ to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.