1(~3/4 cup)medium red bell pepperseeded and chopped
1can (14.5 ounces)fire-roasted diced tomatoes
1can (13.5 ounces)sweetened coconut milklite not recommended
1can (8 ounces)tomato sauce
2tablespoonswhite sugar
Ricefor serving
Optional: 2 tablespoons flaked coconut, red pepper flakes
Instructions
Cube your chicken into bite-sized pieces (remove any fat). Rub the salt and pepper into the chicken pieces.
Heat up 1 tablespoon of the vegetable oil with the curry powder in a large skillet over medium-high heat. Set your timer and stir together over the heat for 5 - 7 minutes. This helps the flavor develop.
Add in the chopped onion, minced garlic, ginger, chopped red pepper, and remaining tablespoon of oil and continue to stir for another 5 minutes or until the onion is translucent and the pepper is tender.
Stir in the drained diced tomatoes and cook for another 2-3 minutes.
Add in the chicken, reduce the heat to medium, and cook until the chicken is no longer pink inside (about 7-9 minutes). Remove to a plate and set aside, covered with foil.
Pour coconut milk, tomato sauce, and sugar into the skillet. Stir to combine the ingredients.
Reduce the heat and simmer (I left it uncovered), stirring every 15 minutes or so for about 50-60 minutes or until the sauce is thickened.
If desired top with coconut and red pepper flakes for an extra kick.