Chicken Coconut Curry

INGREDIENTS:

1 pound boneless skinless chicken breasts, cut into 1/2-inch chunks or strips (about 2 large breasts)
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 potatoes, cut into chunks
1-2 (14 ounce) can coconut milk (2 cans if you like it more saucy)
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar (5 tbsp. if you add more coconut milk)
Jasmine rice (cooked)

DIRECTIONS:

1. Season chicken pieces with salt and pepper.
   
2. Heat oil and curry powder in a large skillet over medium-high heat for five minutes.
   
3. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear.
   
4. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
   
5. Add potatoes, then add coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
   
6. Cover and simmer, stirring occasionally, for about 50-60 minutes or until sauce thickens (if you like your curry thicker, just add some cornstarch dissolved in a little bit of water).
   
7. Serve with Jasmine rice and garnish with cilantro.