Easy Creamy Crock-Pot Chicken Tikka Masala

Adapted from TheIronYou's Easy Creamy Crock-Pot Chicken Tikka Masala                                                    

Makes 8 meals.

Ingredients


2 lbs chicken breasts, cut into 1½-inch chunks
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 15-oz. cans of diced tomatoes
2 T. olive oil
4 T. homemade curry / garam masala powder blend
1 T. raw sugar
1 t. salt
½ t. ground black pepper
2 bay leaves

1 cup 2% Greek yogurt
2 T. corn starch
2 T. lemon juice

6 c. hot cooked brown basmati rice (2 c. uncooked)

Directions
Grease the inside of your crock-pot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaves, yogurt, corn starch, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the two bay leaves on top.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a small bowl combine yogurt and corn starch, and gently temper with hot liquid from the crock-pot.  Stir slurry into the mixture. Let cook an additional 20 minutes to thicken up.
Finally add lemon juice and gently stir to incorporate.
Serve a heaping cup of chicken and sauce on 1 c. warm rice.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Nutrition facts
One serving yields 226 calories, 8 g fat, 8 g carbs, and 39 g protein, without rice.
1 c. brown basmati rice has 160 calories, 2 g fat, 35 g carbs, and 3 g protein.

Notes:
I used 0% instead of 2% yogurt because I wanted to use it up, and added another 1T. raw sugar.  Nutrition facts are for the recipe above.