Curried Coconut Chicken

I love a "one-pot" meal. This dish is quick and super delicious and with the light coconut milk and tomatoes, it's even better for you. You can serve this with a vegetable side or with rice. If you're going healthy, go with brown rice instead of white rice.


What you need:
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 tablespoon vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can light coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce

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