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!

Tasty and beautiful.
Loved this recipe! Simple and delicious.
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!
Made this today for my family - they loved it!
These were delicious! Will definitely make againâ¦
Wow â I tried this recipe tonight & was impressed!
Excellent dish!
Simple, delicious. Thanks for another great recipe.
WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!
This is a GREAT recipe.
I have lost track of all the times I have used this recipe. Always great!
So months later I finally found time to make this five minute recipe.
I made this dish for dinner tonight and it was excellent.
This recipe is amazing!
Wow. Fantastic! Followed the instructions to the letter and this was awesome...