Coconut Curry Chicken

A simple coconut and tomato based curry that is not too spicy. Served this creamy and delicious dish with steamed white rice.

INGREDIENTS:

• 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
• Salt and pepper
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 can (14 ounce) coconut milk
• 1 can (14.5 ounce) diced tomato, drained
• 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available)
• 3 tablespoons sugar

INSTRUCTIONS:

1. Season the chicken chunks with salt and pepper.
2. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
3. Add garlic and onions and cook for 1 minute.
4. Add chicken chunks and toss lightly to coat with the curry oil mixture.
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