Ingredients

• 2 pounds boneless skinless chicken breasts , cut into 1/2-inch chunks
• salt and ground black pepper to taste
• 1.5 tablespoons vegetable oil
• 2 tablespoons curry powder
• ½ onion , thinly sliced
• 2 cloves garlic , crushed
• 1 , 14.5 ounce
• 1 , 14 ounce
• 1 , 8 ounce
• 3 tablespoons sugar

Instructions

1. 1 Season chicken pieces with salt and pepper; set aside.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir curry powder in hot oil for 1 minute. Stir in onions and garlic; cook 1 minute. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
3. 3 Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.

Nutrition per serving