Coconut Curried Chicken

James and I have always been big fans of Curry and I have finally found a recipe that I absolutely love. I adapted it from Allrecipes.com

Ingredients

• 1 1/2 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 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
• 2 tablespoons sugar
• 2 Large Carrots, thickly sliced
• 3 medium potatoes, chunked

Directions

1. Season chicken pieces with salt and pepper.
2. 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.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Add potatoes and carrots, cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Something that I have learned (that may be somewhat common knowledge but was news to me) is that you need to cook the curry in the oil on its own for several minutes to let the flavors come out.

Enjoy!