Chicken Coconut Curry

chicken coconut curry
We have had so much going on and I am happy to finally be home to stay for awhile. Although the summer and vacations have been nice, and part of me is sad to see them go, another part of me is craving routine again. So, last week I only was looking for 2 dinner recipes and this one from Favorite Family Recipes caught my eye. I love curry, especially with potatoes in it and thought this one was really good! My 2 year old even ate 2 bowls , although my girls weren't quite as impressed :-). I would definitely make it again!

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
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can coconut milk (I used light)
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 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.