Coconut Chicken Curry

This recipe is from My Kitchen Cafe, my latest favorite recipe site to visit. This meal was delicious!!! I personally however still like the Thai Chicken Curry better, although Mike preferred this each his own. They are both GREAT!

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika or cayenne pepper (I used 1 t. crushed red pepper and 1/2 t. paprika and it was the perfect spiciness for me)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice, cooked (I just used our usual 1/2 brown and 1/2 white rice)

-Season chicken pieces with salt and pepper.
-Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn).
-Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear.
-Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through.
-Add potatoes, then add coconut milk, tomatoes (I cut up tomatoes first), tomato sauce, and sugar into the pan, and stir to combine.
-Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens and potatoes are soft.