Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and freshly ground black pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons 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
• 3 tablespoons sugar

Cooking guidelines

Wash the chicken breasts under cold running water and pat them dry with a paper towel.

On a cutting board, cut the chicken breasts into approximately 1/2-inch pieces and season them evenly with salt and freshly ground black pepper.

Take a large skillet, turn the heat to medium-high and pour in the oil. Sprinkle over the curry powder and let the spice roast in the skillet for about two minutes to really bring out the strength of its aroma. Stir in the sliced onion and crushed garlic, give the mixture a good stir and let it fry for 1 minute. Add in the chicken pieces and toss everything lightly, just enough to coat the chicken with curry oil. Reduce the heat to medium and cook the mixture for 7 to 10 minutes, stirring regularly to prevent the chicken from sticking to the bottom of the skillet. Make sure the chicken is no longer pink in the center and juices run clear by piercing it with a knife.

Pour the coconut milk, diced tomatoes and tomato sauce into the skillet and sprinkle over the sugar. Stir well until all of the sugar is dissolved, cover the skillet with a lid and allow the chicken curry to simmer gently for approximately 30 to 40 minutes, stirring occasionally. Serve immediately.