Chicken Tikka Masala II

1 kg chicken breast cut into 2 cm pieces
2 tomatoes, diced
1 onion, sliced thin
2 tbsp garam masala
1 tsp ginger
2 tsp salt
½ tsp SIDS CRAZY SALT
½ tsp chilli powder
¼ tsp allspice, ground
1 cup vegetable stock
2 tbsp tomato paste
2 tsp red curry paste
2 tbsp coriander, chopped
⅓ cup yoghurt, plain

In a small bowl combine 1 tbsp of the garam masala, ginger, salt, SIDS CRAZY SALT, chilli powder and allspice.
In a glass measuring cup combine the vegetable stock, red curry paste and tomato paste, whisking to combine well.
Place the chicken in the crock pot and add the vegetable stock mixture. Stir a couple of times. Add in the spice mixture, onions and tomatoes and mix well. Cover.
Cook on LOW for about 3 hours.
Mix the yogurt with the remaining tablespoon of garam masala. Add to the chicken. Let it sit for about 10 minutes then add the coriander.
Serve with basmati rice and naan.
HISTORY:--The origin of the dish is not certain, but many sources attribute it to the South Asian community in Great Britain; some sources cite Glasgow as the city of origin. Chicken tikka masala may derive from butter chicken, a popular dish in the northern Indian subcontinent. The Multicultural Handbook of Food, Nutrition and Dietetics credits its creation to Bangladeshi migrant chefs in Britain in the 1960s. They developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala.
Historians of ethnic food Peter and Colleen Grove discuss multiple claims regarding the origin of chicken tikka masala, concluding that the dish "was most certainly invented in Britain, probably by a Bangladeshi chef." They suggest that "the shape of things to come may have been a recipe for Shahi Chicken Masala in Mrs Balbir Singh’s Indian Cookery published in 1961."
Another claim is that it originated in a restaurant in Glasgow, Scotland. This version recounts how a British Pakistani chef, Ali Ahmed Aslam, proprietor of a restaurant in Glasgow, invented chicken tikka masala by improvising a sauce made from a tin of condensed tomato soup, and spices. Peter Grove challenged any claim that Aslam was the creator of the dish on grounds that the dish was known to exist several years before his restaurant opened.
Chef Anita Jaisinghani, a correspondent in the Houston Chronicle, wrote that "the most likely story is that the modern version was created during the early ’70s by an enterprising Indian chef near London" who used Campbell's tomato soup. However, restaurant owner Iqbal Wahhab claims that he and Peter Grove fabricated the story of a chef using tomato soup to create chicken tikka masala in order "to entertain journalists".