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!
I think this recipe was amazing!
OMG. Thank you for this recipe, it is wonderful!
I'm totally hooked. I will make this often. It is amazing.
This is a great recipe. I just made it and will make it again soon.
Absolutely delicious.
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
Made this last night and I absolutely love it.
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
Thanks - can't wait to try this out!
Loved this recipe! Simple and delicious.
Fabulous.
I've made this several timesâ¦so good! it turned out delicous. Thanks for this recipe!!!!
This is delicious and easy!
This website has been my go-to for weekly meal planning the past couple of years
Thank you for a delicious recipe
I made this yesterday not 5 minutes after I saw the recipe.
What a beautiful recipe you put together for us.
Unfortunately it is not in my taste.I do not recommend it.
Great option to make and take to lunch.