1 tablespoon Garam Masala, Plus 1 teaspoon, divided
1 1/2 teaspoons Paprika
1 teaspoon Curry Powder, Plus 1 teaspoon, divided
1 teaspoon Kosher Salt
1/8 teaspoon Ground Cayenne Pepper
4 Boneless Skinless Chicken Breasts
1 cup Light Coconut Milk
3 tablespoons Fresh Cilantro, Chopped
2 cups Cooked Basmati Rice
Plain Greek Yogurt, For topping
Preheat the KitchenAid Multi-Cooker to sear mode. Add the olive oil, onion, ginger, and garlic to the cooker, stir occasionally and cook for 5 minutes until golden. Stir in the tomato paste and tomatoes, and cook for 3 minutes.
While the tomatoes are simmering combine 1/3 cup water with the 3 tablespoons all-purpose flour; mix until smooth. Then add that in the Multi-cooker as well as the garam masala, paprika, curry powder, salt, and cayenne pepper. Mix well and cook for 1 minute.
Place the chicken breast in the tomato mixture, and make sure the breasts are completely covered. Cook on high for 4 hours.
Once the chicken is cooked, stir in the coconut milk, and additional teaspoons each of garam masala and curry powder, and cook for an additional 15 minutes.
Stir in the chopped cilantro.
Place a half cup of rice on each plate, carefully place chicken breast on top of the rice.
Ladle sauce on top as well as a dollop of Greek yogurt.
If you do not have the KitchenAid Multi-Cooker you can do step 1 in a large pot on the stovetop then transfer to a slow cooker.
If you prefer dark meat you can use bone-in chicken thighs instead of skinless boneless chicken breasts.