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Start with the curry base. To make the curry base heat oil in a pan.
Add finely chopped Onion to the pan. Cook on medium flame until the onion starts to soften and brown.
Then add minced garlic and ginger. Saute for a minute so that the raw smell of garlic and ginger is gone.
Add curry powder to the pan and saute for 30 seconds until aromatic. Keep stirring to avoid burning.
Add chicken pieces to the crockpot along with the onion-ginger-garlic base (made above), tomato paste, Kashmiri chili powder, salt, and coconut milk.
Mix well and cook on high for 3 hours or on low for 5 hours.
While serving sprinkle fresh coriander.