Coconut Chicken Curry

from Karalee Garber

2 pounds chicken breast, cut into strips or cubes
1 tsp. salt
½ tsp. pepper
1 ½ Tbsp. vegetable oil
3 Tbsp. curry powder
½ onion, sliced
2 garlic cloves, crushed
4 potatoes, medium dice
1 (14 oz.) can coconut milk
1 (14 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
3 Tbsp. sugar
Jasmine rice, cooked

After chicken is cut, season it with salt and pepper, set aside. Heat the oil and curry powder in a large skillet, over medium-low heat, for 2 minutes. Turn heat up to medium and stir in onions and garlic, cook until onions are translucent. Add chicken and cook until it is no longer pink. Add the potatoes, coconut milk, tomatoes, tomato sauce, and sugar and stir to combine. Cover and simmer over low heat for 30-40 minutes or until potato chunks are tender. Serve over cooked rice.