Curry Chicken

Allow about 1 hour start to finish

1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
salt and pepper to taste
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 potatoes, cut into chunks
1 (14 ounce) can coconut milk
8 oz stewed diced tomatoes (Italian style works)
8 oz tomato sauce
5-6 tablespoons sugar-of course you don't have to add this much but I love me some sweet food!
Rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes (you can keep the skin on), then add coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served hot too. Serve with rice and garnish with cilantro, if desired.

I love to cook, it makes my hubby very happy!