To the slow cooker add your chicken, potatoes, chickpeas, and carrots, set aside while you prepare your sauce.

In a separate pan, heat your oil over medium high heat, add the onion to the pan and saute for 3-4 minutes. Add in your garlic and ginger and saute for about 1 minute more.

To the saucepan add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well, remove from heat.

Pour your sauce over your chicken and vegetables in the slow cooker, cover with the lid and cook for 4 hours on high, or on low for 8 hours.

Serve fresh with some chopped cilantro on top.