Curried Coconut Chicken

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 tsp. salt and pepper, or to taste
1 1/2 Tbsp. vegetable oil
3-4 Tbsp. curry powder
1-2 tsp. red pepper flakes
1 tsp. garlic salt
1 onion, chopped
2 cloves garlic, pressed or crushed
1 green pepper, seeded and sliced into small squares
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes or 2-3 fresh tomatoes, cut
1 (8 ounce) can tomato sauce
3 Tbsp. sugar
1.) Season chicken pieces with salt and pepper.
2.) Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more.
3.) Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
4.) Pour coconut milk, tomatoes, tomato sauce, green pepper, remaining seasonings and sugar into the pan, and stir to combine.
5.) Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
6.) Serve this mixture over steamed rice.

Suggested variation: Omit steamed rice. Double the amount of tomato sauce and add 4-6 steamed, cubed red potatoes and 1-2 cups of steamed, cut carrots. Simmer these additional ingredients with those listed above in step 4.

From the Kitchen of Mary Gray