10 boneless, skinless chicken thighs
1 6-oz. can tomato paste
28 oz. can crushed tomatoes
1/2 cup chicken stock
1 Tbsp. Garam Masala (sold almost anywhere in the spice aisle)
1 1/2 white onions, chopped
4 garlic cloves, chopped
1 pint heavy cream
Salt and pepper, to taste
Cucumbers, sliced and quartered
Place onions, tomatoes, tomato paste, Garam Masala and garlic in the bottom of a slow cooker. Place chicken thighs into the tomato mixture. Season with salt and pepper.
Cook on low for 7-8 hours. When the chicken is done cooking, add 1 pint of heavy cream to the slow cooker.
Sometime before you serve the chicken, make a quick cucumber "salad" by combining the juice of 1/2 a lemon, 1 Tbsp. cilantro and a sliced and quartered cucumber in a small bowl.
Serve over rice and top with cucumber salad.