Curried Coconut Chicken

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

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

salt and ground black pepper to taste

1 ½ tablespoons vegetable oil

2 tablespoons curry powder

½ onion, thinly sliced

2 cloves garlic, crushed

1 (14.5 ounce) can stewed, diced tomatoes

1 (14 ounce) can coconut milk

1 (8 ounce) can tomato sauce

3 tablespoons sugar

Directions

Season chicken pieces with salt and pepper; set aside.

Heat oil in a large skillet over medium-high heat. Cook and stir curry powder in hot oil for 1 minute. Stir in onions and garlic; cook 1 minute. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.

Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.