This was delicious. I made slight modifications, because I like mine extra spicy! First, I cooked the curry in olive oil for five minutes, then I added onion and cooked for ten minutes. After that, I added an 8 oz can of tomato paste and 4 oz water, and then cooked the chicken for 5 minutes in the curry / tomato mixture (I also added fresh ground salt and pepper). I then added the coconut milk, fresh chopped jalapenos (2) and 2 chopped bell peppers (red and green) and let it simmer for 30-40 minutes. I served over jasmine rice. It was spicy and delicious!!! We had leftovers, and I was craving them the next day! Great recipe. Will make again and again.
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This was delicious. I made slight modifications, because I like mine extra spicy! First, I...