2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
2 tablespoons curry powder (or use 2 tablespoons spicy curry powder with half of the crushed red pepper and paprika (1/2 t. crushed red pepper and 1/4 t. paprika))
1 t. crushed red pepper and 1/2 t. paprika
1 medium onion, thinly sliced
2 cloves garlic, minced
4 red potatoes or 2 while potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Brown or white rice
-Season chicken pieces with salt and pepper.
-Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn).
-Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear.
-Add chicken, tossing lightly to coat with curry oil and cook for 7-10 minutes, or until chicken is no longer pink and is cooked through.
-Add potatoes, then add coconut milk, can of tomatoes (I cut up tomatoes first), tomato sauce, and sugar into the pan, and stir to combine.
-Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens and potatoes are soft.
(adapted to my liking from http://whatsonmymenu.blogspot.com/2009/01/coconut-chicken-curry.html)
It was delicious! I found another great recipe that will become a regular for us. We served our curry with mixed vegetables covered in shredded cheese. Yummy!