2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt
1 teaspoon pepper
1 1/2 tablespoons olive oil
2 tablespoons curry powder
1/2 onion, diced
2 cloves garlic, minced
1 (14 ounce) can coconut milk (low-fat kind works great!)
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
2 (15 ounce) cans chickpeas (garbanzo beans)
3 tablespoons sugar
Rice/quinoa for serving
Season chicken pieces with salt and pepper.
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.
Pour coconut milk, tomatoes, tomato sauce, chickpeas, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 35-45 minutes.
Serve over a bed of rice or quinoa.