3 chicken breasts, cubed into bite-sized pieces
1 tablespoon olive oil
2 tablespoons curry powder
1 onion, diced
3 cloves garlic
1 (14-ounce) can coconut milk (I always use the light variety)
1 (14.5-ounce) can petite diced tomatoes
1 (8-ounce can) tomato sauce
3 tablespoons sugar
salt & pepper to taste
optional: top with cilantro and shredded coconut
1. Heat oil in large skillet over medium-high heat. Add in curry, onion, and garlic and saute for two minutes.
2. Reduce heat to medium, and stir in chicken. Cook until chicken is done and juices run clear.
3. Add in the coconut milk, tomatoes, tomato sauce, sugar, salt & pepper and simmer on low for 15-20 minutes.
4. Top with fresh cilantro and shredded coconut.
***DIY source: www.homemadetoast.com