Slice chicken thighs into bite-sized pieces and add to large slow cooker bowl. To this, also add the diced onion, garlic, ginger, tomato paste and dried spices, stirring to coat the chicken well. Then add the two cans of diced tomatoes.

Cook on low for 8 hours, or on high for 4 hours. About 15 minutes before you take the food off the heat (or 20-25 minutes if cooking on low) stir through the coconut milk.

Serve over rice with coriander sprinkled on top.