Curried Coconut Chicken



INGREDIENTS:

2 pounds boneless skinless chicken breasts, cut into
1/2-inch chunks

1 teaspoon salt and pepper, or to taste

1 1/2 tablespoons vegetable oil

2 tablespoons curry powder

1/2 onion, thinly sliced

2 cloves garlic, crushed

1 (14 ounce) can coconut milk

1 (14.5 ounce) can stewed, diced tomatoes

1 (8 ounce) can tomato sauce

3 tablespoons sugar

DIRECTIONS:

1. Season chicken pieces with salt and pepper.

2. Heat oil and curry powder in a large skillet over
medium-high heat for two minutes. Stir in onions and
garlic, and cook 1 minute more. Add chicken, tossing
lightly to coat with curry oil. Reduce heat to medium,
and cook for 7 to 10 minutes, or until chicken is no
longer pink in center and juices run clear.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar
into the pan, and stir to combine. Cover and simmer,
stirring occasionally, approximately 30 to 40 minutes.



Curried Coconut Chicken