Easy Chicken Curry with tomato sauce

Chicken curry is another dish that my husband love to eat in the Philippines. The only thing is, he won't eat this with just plain rice, it has to be fried rice. But now that I have been watching his eating habits, I got to talk to him to try this dish with brown rice. It was a quick switch, he even ask for more  rice. You can  make this with bell peppers and carrots. From my collections... to yours....

Serving 6

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
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 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1 tbsp sugar

Directions

1. Season chicken with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for 2 minutes.
3. Stir in onions and garlic, and cook 1 minute.
4. Add chicken, tossing lightly to coat with curry oil.
5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
6. Pour coconut milk, tomatoes, tomato sauce and sugar into the pan, and stir to combine.
7. Cover and simmer, stirring occasionally, approximatley 30  to 40 minutes.
8. Serve hot over rice.