Coconut Curry Chicken

Serves 6

INGREDIENTS:

• Two pounds boneless skinless chicken breasts cut into 1/2 inch chunks
• One teaspoon pepper and salt, or to taste
• One and one half tablespoons of vegetable oil
• Two talbespoons of curry powder
• One half onion, thinly sliced
• Two cloves garlic, crushed
• One (14 ounce) can coconut milk
• One (14.5 ounce) can stewed, diced tomatoes
• One (8 ounce) can tomato sauce
• Three tablespoons of sugar

DIRECTIONS:

1. Season chicken with salt and pepper.

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

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