You Should Make This Today.

This is Paul and I's favorite winter dish.  It's our comfort food.  We make it all winter long.  I got it off my favorite food blog that Diane introduced me to: Mel's Kitchen Cafe.  Yummers.  It's the perfect recipe- but I add carrots.

Chicken Tomato Curry

2 pounds chicken breast, cut into chunks
1 t. salt
1/2 t. pepper
1 1/2 t. paprika
1 1/2 T. oil
3 medium red potatoes, chunked
4-6 carrots, peeled and sliced
2 cloves garlic, minced
2 T. curry powder
3 T. sugar
1/2 onion, sliced or diced
1 (8 ounce) can tomato sauce
1 (14 ounce) can stewed tomatoes, Italian style
1 (14 ounce) can coconut milk

Season the chicken with the salt and pepper.  Heat the oil, curry, and paprika in wok or saucepan for 2 minutes; don't burn.  Turn up the heat to medium and add the onions, carrots, and garlic.  Cook for about ten minutes.  Add the chicken and cook another ten minutes.  Add potatoes, coconut milk, tomatoes, tomato sauce, and sugar.  Bring to a boil and simmer for 30-40 minutes until the vegetables are done.  Season to taste.  Serve with rice.

Additional notes:

* This is really good frozen and reheated.  Sometimes I will double it just to freeze a bunch.
* Brown rice is my favorite with this, but Jasmine is good too.
* I use McCormick's red curry powder that you can buy anywhere, and I haven't dared try a different one!  I just bought a giant supply off Amazon to cut costs:)

Enjoy!