Coconut Curry Chicken

For me, when I think of coconut, one of the first things that comes to mind is Indian or Thai food. Before I got married, there was an AWESOME little Indian dive down the street from me. I ate there at least a couple times a month, getting brave a couple times to try something new, and when I did, I was more impressed than with the previous dishes. 
An old standby is Coconut Curry Chicken. Since I am not of Indian descent, I had to look this one up. The only changes I made were: cook the onion until it is almost translucent, and then add the garlic a minute or two before adding the liquids. AND: garnish with diced cilantro.
I personally thought this was great, but when my picky husband raved about it, I counted it as a MAJOR win!
--- Jenny

COCONUT CURRY CHICKEN
2 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. 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.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

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