Coconut Curry Chicken

• 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

 

1. 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.
2. Add garlic and onions and cook for 1 minute.
3. Season the chicken with salt and pepper, add to the skillet and toss lightly to coat with the curry oil mixture.

4. Reduce heat to medium, and cook for 8 minutes.
5. Add coconut milk, tomatoes, tomato sauce, and sugar into the pan, stirring to combine.
6. Simmer uncovered for 30 minutes, stirring occasionally.  For a more liquid curry, cover the skillet during this cooking time, instead.