Coconut Curry Chicken

A stab at homemade Thai, from a very easy recipe by Kelsey Nixon Eagan.

Coconut Curry Chicken

2 pounds boneless skinless chicken breasts, cut into ½-inch chunks
1 teaspoon salt and pepper
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons brown 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. (toast the spices for more flavor) Stir in onions, peppers 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. {Mine turned out pretty runny, I would drain the tomatoes to prevent this.} Cover and simmer, stirring occasionally, approximately 20 to 30 minutes.
4. Serve over jasmine rice and garnish with chopped peanuts and cilantro.

Serves 6.