My Favorite Quick Curry

This is a staple in our house not only because it's delicious, creamy, and everything one loves about [Americanized] Thai food, but because it's simple and has a high likelihood of success time after time.  I lighten it ever so slightly by using reduced calorie coconut milk, but other than that I make it to the letter.  Normally I enjoy a heartier curry, especially one with potatoes, but this lighter fare spans the warmer seasons better (although you could add cooked, cubed potatoes if you want.)  This calls for a pre-made curry, so use your favorite to give it the heat and flavor that suits you best.

Curried Coconut Chicken

• 2 pounds boneless, skinless chicken breast, cut into 1/2" chunks
• salt and pepper
• 1 1/2 Tbsp vegetable oil
• 2 Tbsp curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 (14 oz.) can coconut milk [or lite coconut milk]
• 1 (14.5 oz.) can stewed, diced tomatoes
• 1 (8 oz.) can tomato sauce
• 3 Tbsp sugar

Season chicken with salt and pepper.  Heat oil and curry in a large covered skillet or pot over medium-high heat for 2 minutes.  Stir in onion and garlic and cook 1 minute more.  Add chicken, tossing lightly to coat with curry oil.  Reduce heat to medium and cook 7-10 minutes, until chicken is no longer pink.  Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan and stir to combine.  Cover and simmer, stirring occasionally 30-40 minutes.

NOTES:

• I often thicken the sauce by removing the cover during the last 10 minutes or so of cooking.
  
• This is even better second day after the flavors have melded and sauce thickened.