Curried Coconut Chicken

4 chicken breasts (cubed)

1 t salt

1 t pepper

1 T olive oil

1 T curry powder

1/4 of an onion diced

1 t garlic graduals

1 can coconut milk

1 can (14 oz) stewed diced tomatoes

1 can (8 oz) tomato sauce

3 T sugar

3 c cooked rice

Heat oil and curry powder in a large skillet over medium-heat for 2 minutes. Stir in onions and garlic. Cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 -10 minutes or until chicken is no longer pin in the center and the juice runs clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar in the pan and stir to combine. Cover and simmer, stirring occasionally, approximately 30-40 minutes.

Serve over rice.

Roma