Curried Coconut Chicken | Cooking With Hatchells | Umami

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• salt and ground black pepper to taste
• 1 ½ tablespoons vegetable oil
• 2 tablespoons curry powder
• ½ onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (14 ounce) can coconut milk
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar