Heat oil in a pan.

Add finely chopped onion and cook on medium flame until the onion starts to soften and brown.

Add minced garlic and ginger, saut? for a minute until the raw smell is gone.

Add curry powder and saut? for 30 seconds until aromatic, stirring to avoid burning.

Add chicken pieces, the onion-ginger-garlic base, tomato paste, Kashmiri chili powder, salt, and coconut milk to the slow cooker and mix well.

Cook on high for 3 hours or on low for 5 hours.

While serving, sprinkle with fresh coriander.