Yummy Coconut Curry Chicken - cooking recipe

Ingredients

2 lbs boneless skinless chicken thighs, cut into 1/2-inch chunks
1 teaspoon salt and pepper (to taste)
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1 medium yellow onion, quartered
2 cups carrots, sliced
2 cups potatoes, chopped
3 garlic cloves, crushed
1 (14 ounce) can sweetened coconut milk
1 (14 1/2 ounce) can tomatoes, diced
1 (8 ounce) can tomato sauce
3 tablespoons sugar (or to taste)

Preparation

Season chicken pieces with salt and pepper. Prep and chop veggies.
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.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
Cover and simmer, stirring occasionally, approximately 40 to 50 minutes.
Add carrots and potatoes. Remove lid and cook uncovered for an additional 15-20 minutes, or until sauce has thickened up some.
Serve over steaming jasmine rice and enjoy!