Curried Coconut Chicken

Curried chicken simmered in coconut milk and tomatoes
makes for a mouthwatering hint of the tropics.
The difference between a good curry and a great curry is the broth.
The broth is what is made with the spices and the onion.
The curry powder should be cooked in the oil until it is read.
Then add the onion and spice cook until the onion is translucent.
This will take about 10 minutes, but it makes all the difference
in the world Goes great with rice.

Ingredients:
2 pounds boneless skinless chicken breasts,
cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Directions:
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet
over medium-high heat for two minutes.
Stir in onions and garlic, and cook 1 minute more.
Add chicken, tossing lightly to coat with curry oil.
Reduce heat to medium, and cook for 7 to 10 minutes,
or until chicken is no longer pink
in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce,
and sugar into the pan, and stir to combine.
Cover and simmer, stirring occasionally,
approximately 30 to 40 minutes.