1 tablespoons olive oil
2 Tablespoons curry powder (I used yellow)
1/2 onion, diced
2 cloves garlic, minced
2 pounds boneless skinless chicken breasts, cut chunks
1 teaspoon salt
1/2 teaspoon pepper
4 golden potatoes, cut into chunks
14oz can coconut milk
14.5oz can stewed, diced tomatoes
2 tablespoons sugar
Heat the oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic. Cook 5 minutes more. Add chicken, salt and pepper, tossing lightly to coat with curry mixture. Reduce heat to medium.
Add potatoes, coconut milk, tomatoes, and sugar into the pan. Stir to combine. Cover and simmer, stirring occasionally, until the potatoes are fork tender and sauce thickens. Serve with rice and enjoy!