Coconut Chicken Curry

Ingredients

• 2 tablespoon olive oil
• 2 pounds chicken breasts (skinless and boneless
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 2 tablespoon curry powder
• 1 cup chicken broth (low sodium)
• 14 ounce coconut milk (1 can)
• 14.5 ounce diced tomatoes (1 can)
• 2 tablespoon tomato paste
• 2 tablespoon sugar
• 2 tablespoon parsley (chopped)

Directions

1. Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
2. Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
3. Garnish and serve: Garnish with parsley and serve over rice.