Ingredients
• 4 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks
• 2 teaspoon salt and pepper, or more to taste
• 3 tablespoons vegetable oil
• 4 oz bottle curry paste
• 1 med onion, thinly sliced
• 4 cloves garlic, crushed
• 2 (14 ounce) can coconut milk
• 4- 6 ripe tomatoes (strained) OR 2 (14.5 ounce) can stewed, diced tomatoes
• 2 (8 ounce) can tomato sauce OR 1 small tomato paste
• 3 teaspoons splenda
Directions
- Season chicken pieces with salt and pepper. Set this aside.
- Heat oil and curry paste in a large skillet over medium-high heat for 5 mins.
- Stir in onions, splenda, and garlic, and cook 10 minutes (add more oil if needed)
- Add tomatoes and tomato paste into the pan, and stir to combine.
- Add seasoned chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 10-15 minutes, or until chicken is no longer pink in center and juices run clear.
- Pour coconut milk over chicken mix, and stir to combine.
- Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
http://allrecipes.com/recipe/68532/curried-coconut-chicken/