1 tsp salt & pepper, to taste
1 1/2 tbls vegetable oil
2 tbls curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can coconut milk
1 (14.5 oz) can (stewed) diced tomatoes
1 (8 oz) can tomato sauce
3 tbls sugar
Season chicken pieces with salt & pepper. Heat oil and curry powder in large skillet over medium-high heat for 2 minutes. Stir in onions and garlic, cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook for 7-10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approx 30-40 minutes. Serve over rice.
To Freeze: Prepare according to above directions, leaving out the coconut milk. Cool and pour into bag. Have coconut milk and rice on hand for serving day.
To Serve: Thaw 24 hours in fridge. Pour chicken mixture in large skillet and add can of coconut milk. Heat until hot and well combined. Meanwhile, in saucepan bring 3 cups of water to boil. Add entire contents of rice bag. Remove from heat and let sit for 5 minutes. Serve chicken mixture over rice. (Note: if serving only half of the recipe be sure to only add half the coconut milk and make only half of the rice, which is 1 1/2 cups of water and 1 1/2 cups of rice).