1 1/2teaspoonspaprikasubstitute cayenne pepper if you like the heat, but start w/ a ½ t. cayenne—it could get too hot!
1/2onionthinly sliced
1/2green bell pepperchopped
1/2red bell pepperchopped
½c.carrotssliced fairly thin (optional)
2clovesgarliccrushed
4red potatoescut into small cubes
114 ounce can coconut milk
114.5 ounce can stewed tomatoes
1/4-1/3cupbrown sugar
Jasmine ricecooked
Instructions
Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (don't let burn). Turn the heat up to medium, stir in onions, and garlic, and cook ten minutes,or until onions are tender. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, peppers, coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.