Curried Coconut Chicken

A little bit of spice, a lot of excellent!  We love Thai food and if you don't have a good Thai restaurant nearby, this is an easy and excellent substitute!  I served it over basmati rice with a side of Sugar Snaps Peas that I cooked in the microwave and then tossed with a little soy sauce and garlic.  
To make this dish you will need:
pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt
1 teaspoon pepper
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1 bunch of scallions, chopped in 1 inch chunks
2 cloves garlic, crushed
1 (14 ounce) can of coconut milk 
1 (14.5 ounce) can of diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons sugar
Chopped cilantro                                                        
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. 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.
3.)  Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.