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Saute the onions on a medium-high heat in 2 tbsp oil with 1 tsp salt for around 15mins until soft and sweet
Meanwhile, measure out the spices and (if necessary) remove the skin from the chicken thighs
Add the spices to the onions and fry for 1-2mins until fragrant, then add the garlic & onion paste for another 2-3mins
Add everything to the slow cooker then return the frying pan to high heat with another couple of tbsp of oil
Sear the chicken thighs on both sides until golden then transfer to the slow cooker. Do this in 2 batches if need be - don't overcrowd the pan otherwise they won't brown nicely
Finally, add the chopped tomatoes and coconut cream to the pot too. Sometimes i give it a head start by bring the liquid to a simmer in the frying pan first, but it's not really necessary and you can add it straight to the slow cooker if you prefer
Cook on high for 5-6 hours then serve with rice and a dollop of greek yoghurt. Enjoy!