Curried Coconut Chicken

I'm really excited to share this recipe...If you love Indian food then this is a must try! This recipe has definitely been added to my top favorite recipes! Husband loved it too, which is always a plus. I ate the leftovers for lunch two days later and it might have tasted even better at that point because the sauce became thicker and the flavors had the chance to become even more blended. I feel like this dish is way better than take out and comes without the guilt of all the calories, as well!

Ingredients:

• 1 1/2 lbs. bonless skinless chicken thighs, cut into 1/2 inch chuncks
• 1 tsp salt
• 1 tsp pepper
• 1 1/2 Tbsp olive oil
• 2 Tbsp curry powder
• 1/2 onion, diced
• 2 tsp garlic, minced
• 1 (14 oz.) can light coconut milk
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz.) can tomato sauce
• 2 Tbsp sugar
• Serve over spinach and a tad of rice

Directions:

Season chicken with salt and pepper.

Heat oil in pan and add in curry powder and cook for 2 minutes.

Add in onions and cook until they begin to soften.

Add in garlic, cook for 1 minute.

Add in chicken and stir to coat with curry mixture. Cook until chicken is cooked through.

Pour in coconut milk, tomatoes, sauce and sugar.

Simmer for 30-45 minutes

Serve over spinach and 1/4 cup of rice