INGREDIENTS

2 pounds chicken breast, diced / 2 tablespoons of curry powder / half an onion / 2 cloves of garlic / 1 can (14 oz) of coconut milk / 1 can (14 oz) stewed, diced tomatoes / 1 can (8 oz) tomato sauce / 3 tablespoon of sugar / salt and pepper / olive oil

Season chicken with salt and pepper. Heat oil and curry powder in a large skillet over medium-high heat for 2 minutes. Stir in the sliced onion and crushed garlic, cook one more minute. Add chicken, toss to coat with the curry. Reduce heat and cook for 7 more minutes. Pour coconut milk, tomatoes, tomato sauce, and sugar in the pan and stir to combine. Cover with a lid and simmer, stirring occasionally, for 30-40 minutes.