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coconut curry chicken

Notes: 

* I added sugar snap peas to the ingredient list as well, and garnished the dish with crushed peanuts and toasted coconut.

* Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.

* Can use tomato sauce instead of stewed tomatoes

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Ingredients: 

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


 

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