Curried Coconut Chicken

Absolutely mouth-watering.  Just make sure you don't have company coming the next day because your house will smell like curry for a day or two afterwards.  Makes approximately 6 servings and ready in 1 hour.

Ingredients:
2 lbs boneless skinless chicken breasts, cut into 1/2-inch chuncks
1 tsp salt and pepper, or to taste
1 1/2 Tbsp vegetable oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can unsweetened coconut milk
1 (14.5 oz) can stewed, diced tomatoes
1 (8 oz) can tomato sauce
3 Tbsp sugar

Directions:

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. 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.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Simmer (uncovered), stirring occasionally, approximately 30 to 40 minutes or until thickened.  Serve over rice.