Add chicken, white onion, garlic, ginger, light coconut milk, red curry paste, kosher salt and ground black pepper to the slow cooker. Stir to combine.
Set slow cooker for 6 hours on low.
Ten minutes before serving, mix cornstarch with 2 tablespoons water. Add this, peas rinsed chickpeas, cilantro and Greek yogurt, stirring well. Change slow cooker setting to "keep warm."
Serve over Ginger Rice. Top with scallions and fresh lemon juice before serving.
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Notes
If you prefer to make this recipe in a Dutch oven follow these instructions. Heat 1 tablespoon vegetable oil in a large Dutch oven. Brown chicken for 5-6 minutes. Add white onion, garlic and ginger until soft. Add coconut milk through ground black pepper. Stir well, cover and allow to simmer on very low heat for 1 hour. Ten minutes before serving, mix cornstarch with 2 tablespoons water. Add this, peas rinsed chickpeas, cilantro and Greek yogurt, stirring well.