2 pounds boneless skinless chicken thighs (she says frozen solid is fine) 1 onion, sliced 6 garlic cloves, chopped 2-4 T butter 15 cardamom pods (or more - sewn together or in cheesecloth) 2 tsp curry 1/2 tsp cayenne pepper 2 tsp garam masala an inch or so of fresh grated ginger 1 can coconut milk (I used light) 1 can (6 oz) tomato paste 2 T lemon juice 1 cup plain yogurt (to add at the end, I used nonfat)
Throw everything in (except yogurt), stir it up and turn it on. Cover and cook on low for 8 hours, or high for 4 (or less - with my hot crock).
Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with rice. Roasted cauliflower is a great side!
NOTE: If only cooking four hours (3 1/2 was sufficient for the chicken), then the onions will be a bit crunchy. So, either cook longer or saute them first (probably preferable, though it destroys the whole "I can put this meal together in 15 minutes" vibe).