Coconut Chicken Curry

Okay, so I know that this SOUNDS weird, but it really isn't! I was totally scared the entire time that I was making it that Cody was going to take one bite and then we would head out to get some pizza. Well, it was the opposite! Everyone that ate it took seconds! It was very delicious, and not too spicy, not at all. Honestly, you could feed this to your kids and be just fine. The coconut milk must sweeten it up a little bit...however, you cannot taste a distinct coconut flavor. So, even if you are not a fan of the big-c, give it a try! Now, the potatoes. I am NOT A FAN of potatoes, I almost omitted them...but, these were delicious! They soak up the flavors that surround it and just crumble in your mouth...yum!

From: Melanie at My Kichen Cafe

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red or russett potatoes, cut into chunks and pre-cooked 
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions(which I pureed) and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I blended mine before adding in order to make a chunk-free meal!), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.