Chicken Wings 4 Ways

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INGREDIENTS:

  • 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


    • 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!

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    COMMENTS / REVIEWS

    1. J
      Jamie

      Unfortunately it is not in my taste.I do not recommend it.

    2. M
      Mark

      Made this last night for my family and we love it.

    3. A
      Angela

      I have lost track of all the times I have used this recipe. Always great!

    4. E
      Espahan

      Thanks for the beautiful recipes!

    5. E
      Ellen

      These were pretty delicious

    6. M
      MaryM

      Thank you for a delicious recipe

    7. m
      mantha

      Excellent dish!

    8. K
      Kristy

      These were delicious! Will definitely make again…

    9. s
      sierra

      Made this today for my family - they loved it!

    10. L
      Linda

      It's very tasty and very easy to cook,

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