Directions

1. Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add trimmed chicken thighs; cook until golden brown, 4 to 5 minutes per side. Transfer to a 6-quart slow cooker. Do not wipe the skillet clean.
2. Add 1 cup onion to the pan; cook, stirring occasionally, until translucent, about 4 minutes. Stir in 1 tablespoon garlic and 2 teaspoons ginger; cook, stirring, until fragrant, about 1 minute. Stir in 2 teaspoons garam masala, 1½ teaspoons cardamom, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon cumin and ¼ teaspoon pepper; cook, stirring constantly, until fragrant, 1 minute. Stir in 1 (6-ounce) can tomato paste; cook, stirring constantly, until it deepens in color, about 2 minutes. Stir in ½ cup broth, scraping up browned bits on the bottom of the pan. Transfer the mixture to the slow cooker.
3. Add 1 (14-ounce) can coconut milk to the slow cooker; stir until well combined. Cover and cook on High for 1 hour 50 minutes or on Low for 3 hours 50 minutes, or until the chicken is tender and cooked through (an instant-read thermometer inserted in the thickest portion should register 165°F). Stir in ¼ cup cream; cook, uncovered, until thickened, about 10 minutes.
4. About 40 minutes before serving, combine 1¾ cups water and 1 cup rice in a medium saucepan; bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
5. Serve the chicken and sauce over the rice. Drizzle each serving with 1 teaspoon cream. Garnish with lime wedges and scallions, if desired.