Curried Coconut Chicken

Curried Coconut Chicken

Ingredients:

2 pounds boneless skinless chicken bosoms, cut into 1/2-inch lumps

1 teaspoon salt and pepper, or to taste

1/2 tablespoons vegetable oil

 2 tablespoons curry powder

 1/2 onion, daintily cut 2 cloves garlic,

 smashed 1 (14 ounce) can coconut milk 1 (14.5 ounce) can stewed,

 diced tomatoes 1 (8 ounce) can tomato sauce 3 tablespoons sugar

Method:

1. Season chicken pieces with salt and pepper. 
2. Heat oil and curry powder in an expansive skillet over medium-high warmth for two minutes. Mix in onions and garlic, and cook 1 minute more. Include chicken, hurling daintily to coat with curry oil. Decrease warmth to medium, and cook for 7 to 10 minutes, or until chicken is no more pink in focus and squeezes run clear. 
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the dish, and blend to join. Cover and stew, blending at times, around 30 to 40 minutes.