Chicken Wings 4 Ways
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 onion, chopped
Salt & pepper
2 tablespoons curry powder
1 tablespoon tomato paste
2 cans full-fat coconut milk (about 4 cups)
Yogurt and grated cucumber
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!