Curried Coconut Chicken

I went out on a limb and decided to try to make a curry dish. Oh. My. Gosh. It was so GOOD. I hope you try it out, because it's amazing. 

Ingredients:

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks 1 teaspoon salt and pepper, or to taste 1 1/2 tablespoons coconut oil 2 tablespoons curry powder 1/2 onion, thinly sliced

2 cloves garlic, crushed 1 (14 ounce) can coconut milk 1 large tomato, diced 1 (8 ounce) can tomato sauce 3 tablespoons sugar

Directions:

1.	Season chicken pieces with salt and pepper.
2.	Heat oil and curry powder in a large skillet over medium heat for five minutes. Stir in onions and garlic, and cook about ten minutes more (until onion is translucent). (Add more oil if necessary.) Then add in the fresh tomato and cook for about 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat a little, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3.	Pour coconut milk, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 minutes.