Ingredients:
1.5-2 pounds of boneless, skinless chicken breast, cut into cubes
1/2 cup of coconut oil
1 Large White Onion, diced
3 Cloves of Garlic, finely chopped
3 Roma Tomatoes, diced
1 Red Pepper, diced
1 Cup of Tomato Sauce
1 Can (1.5 cups) of Coconut Milk
1/3 cup of brown sugar
2 Tablespoons of Curry Powder
Cumin, Salt, Pepper for seasoning the chicken (you can also add ground cinnamon, nutmeg, and cayenne pepper if desired).
Rice
Instructions:
Heat the Coconut Oil over medium high heat and add the onions. After the onions soften a bit, stir in the garlic until fragrant.
Add the curry powder and stir well. Add the chicken breasts and season with salt, pepper, cumin (and other optional seasonings) and cook until browned.
Add the red pepper and tomatoes and stir well. Add the tomato sauce and the coconut milk and stir well.
Let simmer for 20 minutes over medium heat.
Add the brown sugar and stir. Let cook for an additional 5 minutes and then serve over rice.
(adapted from www.mylatinatable.com)
