Directions

1. Heat olive oil in a large cast iron skillet over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
2. Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
3. Place chicken into a 6-qt slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.
4. Serve immediately, garnished with cilantro, if desired.