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!
Love, love, love it.Made it twice now
Thank you for another winner recipe!
I used your recipe as a starting point and then added a few of my own things.
Simple, delicious. Thanks for another great recipe.
I've already made this twice now, it's so easy to improvise!
I've made this several timesÂ…so good! it turned out delicous. Thanks for this recipe!!!!
Thanks for the suggestion!
I admittedly made a few changes, but I think the concept is the same and made it so good.
I loved it,I made it for a very dear friend and she was impressed
I love this recipe
This is my go-to recipe
So months later I finally found time to make this five minute recipe.
I made this for a party this weekend and it was a great hit!
This is delicious and easy!