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!
Made this today for my family - they loved it!
What a beautiful recipe you put together for us.
This website has been my go-to for weekly meal planning the past couple of years
Love it! Simple yet delicious. Thank you.
I love this! So easy to throw together.
I have lost track of all the times I have used this recipe. Always great!
I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!
Love, love, love it.Made it twice now
These were pretty delicious
I'm totally hooked. I will make this often. It is amazing.
OUTSTANDING
This was simple and delicious
Loved it! Mine actually looked just like the video. That never happens!
I've made this several timesÂ…so good! it turned out delicous. Thanks for this recipe!!!!
Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!
I absolutely love the simplicity of this recipe.
Wow – I tried this recipe tonight & was impressed!
Oh my goodness this is the most amazing recipe ever!