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!

Wow â I tried this recipe tonight & was impressed!
Thank you for a delicious recipe
AMAZING!
Oh my goodness this is the most amazing recipe ever!
Thanks for the beautiful recipes!
LOVE IT! now my go to recipe.
Thanks - can't wait to try this out!
I love this! So easy to throw together.
I made this last night according to the recipe. It was fabulous!
This is delicious and easy!
Loved this recipe! Simple and delicious.