- 2 lbs Chicken Breasts, cut into 1/2″ pieces
- Pinch of Salt and Pepper
- 1.5 Tblsp Coconut Oil
- 2 Tblsp Curry Powder
- 1/2 Medium Onion, thinly sliced
- 2 Cloves Garlic, crushed
- 14oz Coconut Milk
- 14.5oz Diced Tomatoes (drained for thicker curry)
- 8oz Tomato Sauce
- 3 Tblsp Sugar or alternative sweetener
Mix curry powder and oil and add to a large skillet over medium-high heat. Cook curry oil for 1 minute, stirring occasionally to avoid separation.
Add garlic and onions and cook for 1 minute.
Season the chicken with salt and pepper, add to the skillet and toss lightly to coat with the curry oil mixture.
Reduce heat to medium, and cook for 8 minutes.
Add coconut milk, tomatoes, tomato sauce, and sugar into the pan, stirring to combine.
Simmer uncovered for 30 minutes, stirring occasionally. For a more liquid curry, cover the skillet during this cooking time, instead.