INGREDIENTS:
METHOD:
In a medium Dutch oven or soup pot, heat oil and sauté onions until translucent.
Turn up heat.
Season chicken with salt and pepper, then add to pot and brown on all sides.
Add curry powder and tomato paste; cook for 1 minute.
Add coconut milk and bring to boil.
Lower heat, and simmer uncovered for 10-15 minutes, or until desired thickness.
Serve over rice or with naan bread.
Top curry with banana, chopped peanuts, yogurt, cucumber and cilantro.
Yum!
This was simple and delicious
Oh my, was this delicious! I made this last night when I thought company was coming over. They ended up staying home and so I had this amazing all to myself.
I love this recipe
These were delicious! Will definitely make againâ¦
I love making this recipe its amazing:)
I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!
I absolutely love the simplicity of this recipe.
OMG. Thank you for this recipe, it is wonderful!
Made this last night and I absolutely love it.