2 lbs Boneless Skinless Chicken Breasts, cut into 1/2-inch chunks
1 TSP Salt & Pepper
1 1/2 TBSP Vegetable Oil
2 TBSP Curry Powder
1/2 Onion, thinly sliced
2 Garlic Cloves, crushed
1 (14 oz) can Coconut Milk
1 (14.5 oz) can Stewed & Diced Tomatoes
1 (8 oz) can Tomato Sauce
3 TBSP Sugar
- Season chicken pieces with salt and pepper.
- 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.
- 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.