Curried Coconut Chicken

Photo above has potstickers or Gyoza in the upper right corner.  They are not part of this recipe.  Please note:  I don't remember if I drained the tomatoes or not.  I think I left the juice in but will update when I make this again.  Click to print copy via Google doc

 Ingredients:

2 lbs.  boneless chicken breasts cut into 1/2" chunks

1 tsp. salt and pepper 

1 1/2 Tbsp. olive oil

2 Tbsp. curry powder

1/2 onion, diced

2 cloves garlic, crushed

1-14 oz can coconut milk

1-14.5 oz. can diced tomatoes

1- 8 oz. can tomato sauce

3 Tbsp. sugar.

Directions:

Season chicken with salt and pepper.

Heat olive oil and curry powder in large skillet over medium high head for 2 minutes. 

Stir in onions and garlic and saute another minute.

Add chicken, tossing lightly to coat with curry oil.

Reduce heat to medium and cook chicken until no longer pink and juices run clear. . .about 7-10 minutes.

Pour coconut milk, tomatoes, tomato sauce and sugar into pan.  Stir.

Cover and simmer, stirring occasionally for 30-40 minutes.

Serve over rice.