5 ingredient chicken

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  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • Vegetable oil
  • 1 onion, chopped
  • Salt & pepper
  • 2 tablespoons curry powder
  • 1 tablespoon tomato paste
  • 2 cans full-fat coconut milk (about 4 cups)
  • Toppings:
  • Banana
  • Yogurt and grated cucumber
  • Chopped peanuts
  • Cilantro


    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.

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    1. J

      OMG. Thank you for this recipe, it is wonderful!

    2. M

      This is delicious and easy!

    3. E

      Mmmm lovely

    4. K

      Delicious and ohhhh so beautiful! Thanks for the recipe :0)

    5. S

      This was a really tasty and easy recipe.

    6. D

      I've made this several timesÂ…so good! it turned out delicous. Thanks for this recipe!!!!

    7. M

      So months later I finally found time to make this five minute recipe.

    8. C

      This stuff is seriously amazing!

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