Coconut Chicken Curry


*Note: Often, I make this dish right up to the step where you are supposed to let it simmer for 40 minutes. At that point, I pour it all in my crockpot and let it sit at low heat for 4-5 hours to finish up cooking. This means I can make it earlier in the day and have a fuss-free dinnertime when the kids are running around trying to beat each other up with wooden spoons while I get dinner on the table.

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 tablespoons vegetable or canola oil

2 tablespoons curry powder

1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)

1/2 onion, thinly sliced

2 cloves garlic, crushed

4 medium red potatoes, cut into chunks

1 (14 ounce) can coconut milk, light or regular

1 (14.5 ounce) can stewed tomatoes, Italian style

1 (8 ounce) can tomato sauce

3 tablespoons sugar

Hot cooked Jasmine rice or brown rice

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet or saucepan 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 7-9 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 or nearly cooked through (it will continue to simmer in the next step). Add potatoes, coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes. The sauce thickens slightly upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.