Coconut Curried Chicken

4 boneless skinless chicken breasts OR 2 lbs boneless skinless chicken thighs cut into 1/2 inch chunks

Salt and pepper to taste

1 1/2 T olive oil

2 1/2 T Madras Curry Powder

1 onion, thinly sliced

4 cloves garlic, minced or put through a press

1 can coconut milk

1/2 can coconut cream

1 can diced tomatoes

1 (small) can tomato sauce

1 T turbinado sugar (or to taste)

1. Heat oil  in large skillet with curry powder (medium heat), stirring often for 3-5 minutes or until very fragrant. Add onions and garlic, toss to coat, and cook for about a minute. Add chicken and increase temperature (medium-hot), stirring a few times, for 7-10 minutes or until meat is thoroughly cooked (but not overdone).

2. Add tomatoes, tomato sauce, coconut milk and cream, and sugar. Reduce heat to medium. Stir well and simmer, uncovered, for 30-40 minutes. Taste about halfway through and adjust seasonings as necessary!