Begin by cutting the boneless, skinless chicken thighs into 1-inch pieces.

Chop the large onion, mince the two garlic cloves, and grate the inch of fresh ginger.

Chop the red bell pepper into small pieces and add it to the onion, garlic, and ginger.

In your slow cooker, combine the chicken pieces with the chopped onion, garlic, ginger, and red bell pepper.

Pour in the undrained can of diced tomatoes along with the coconut milk, and stir well.

Stir in the tomato paste, curry powder, turmeric, cumin, and cayenne pepper.

Season your dish with salt and black pepper, adjusting to your taste.

Cover the slow cooker and cook the mixture on low for 6-8 hours or on high for 3-4 hours.

Optionally shred the chicken pieces for varied texture.

Serve your chicken curry over cooked rice and garnish with chopped cilantro.