Ingredients:
2 Tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breasts
1 Tablespoon cooking oil
1 (14 ounce) can coconut milk
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 Tablespoons sugar
1/2 cup coconut, toasted
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breasts
1 Tablespoon cooking oil
1 (14 ounce) can coconut milk
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 Tablespoons sugar
1/2 cup coconut, toasted
Method:
1. In a small bowl combine 1 Tablespoon of the curry powder, the salt and the pepper. Rub the chicken breasts with the curry mixture.
2. Heat oil in a large skillet , cook chicken, garlic and onion for 4 minutes or until chicken is brown (turning once). Remove chicken from skillet.
3. In a small bowl, whisk a small amount of the coconut milk with the remaining Tablespoon of curry powder until well mixed. Whisk in the rest of the coconut milk.
4. In the skillet combine the coconut milk mixture, tomatoes, tomato sauce, and sugar. Bring to boiling, stirring occasionally. Add chicken breasts to the skillet.
5. Cover and simmer for approximately 20 minutes or until chicken is tender and no longer pink (170F).
6. Sprinkle with toasted coconut before serving. Serve with hot cooked rice.
