Coconut Curry Chicken

I made this the other night and it was heavenly, my family ate it up, which says a lot when my kids will eat something spicy like this.  It is a great go to curry recipe and fairly simple to make if you are a first time curry maker.  Hope you enjoy it as much as we did.

 

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1-2 tsp. cayenne  (depending on how spicy you like it.)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
2-3 carrots peeled and sliced thickly
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 bunch cilantro, chopped
3 tablespoons sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. 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. Add carrots and potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Serve with Jasmine rice and garnish with cilantro.

 adapted from FavFamilyRecipes