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. R

      Thank you for this recipe.

    2. T

      Wow. Fantastic! Followed the instructions to the letter and this was awesome...

    3. E

      I made this yesterday not 5 minutes after I saw the recipe.

    4. B

      Thank you for another winner recipe!

    5. M

      I loved it,I made it for a very dear friend and she was impressed

    6. Y

      These were easy and delicious.

    7. M

      I absolutely love the simplicity of this recipe.

    8. r

      This is absolutely wonderful!

    9. M

      This is delicious and easy!

    10. S

      This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!

    11. J

      Tasty and beautiful.

    12. a

      This stuff is seriously amazing!

    13. L

      I am currently eating it by the bucket

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