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!
Mmmm lovely
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
I absolutely love the simplicity of this recipe.
This was absolutely delicious!!
Oh my goodness this is the most amazing recipe ever!
Absolutely delicious.
I am currently eating it by the bucket
This was a really tasty and easy recipe.
Love everything about this recipe. It is easy and super tasty. Thank you
Perfect and simple to make. My husband loved it!
Love this recipe
Excellent dish!
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!