Coconut Chicken Curry

Name: Coconut Chicken Curry
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

Coconut Chicken Curry was pinched from <a href="http://www.melskitchencafe.com/2008/11/coconut-chicken-curry.html" target="_blank">www.melskitchencafe.com.</a>

"Note: Often, I make this dish right up to the step where you are supposed to let it simmer for 40 minutes. At that point, I pour it all in my crockpot and let it sit at low heat for 4-5 hours to finish up cooking. This means I can make it earlier in the day and have a fuss-free dinnertime when the kids are running around trying to beat each other up with wooden spoons while I get dinner on the table...."

INGREDIENTS

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2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips

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1 teaspoon salt

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1/2 teaspoon pepper

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1 1/2 tablespoons vegetable or canola oil

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2 tablespoons curry powder

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1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)

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1/2 onion, thinly sliced

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2 cloves garlic, crushed

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4 medium red potatoes, cut into chunks

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1 (14 ounce) can coconut milk, light or regular

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1 (14.5 ounce) can stewed tomatoes, Italian style

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1 (8 ounce) can tomato sauce

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3 tablespoons sugar

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Hot cooked Jasmine rice or brown rice

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