Coconut Chicken Curry

This meal is sooooo good! Ian couldn't quit talking about how good this was. We are big fans of Indian Food(even if you're not, you will be after trying this) in our house and this recipe did not disappoint. The girls loved it too!

slightly adapted from My Kitchen Cafe

2 lrg.chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
2 TB tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 potatoes, peeled, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
10 oz. frozen cauliflower
5 oz. frozen peas
Jasmine or Basmati rice (cooked)

Cut chicken and season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes, tomato sauce, and sugar into the pan, more salt to taste and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Halfway through cooking, add slightly thawed cauliflower. The last 5 minutes add peas. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.