I like that this is pretty much a no-fail recipe, the only way this would turn out "bad" is if you omitted the spices [and even then bad is subjective]. Of course I made a few adjustments, like the addition of coriander seeds, cinnamon sticks, chili powder, and cumin seeds. It lends more of an authentic feel to this tasty dish!
You can have it as-is, or pair it with rice like I did. I had some dirty rice that I made a few days ago, it went perfect with this dish!
Coconut Chicken Curry w/Potatoes [Adapted from All Recipes.Com]
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
3 tablespoons curry powder
2 tablespoons cumin seeds
1 cinnamon stick
2 teaspoons coriander seeds
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
1.Season chicken pieces with salt and pepper.
2.Heat oil, curry powder, cumin seeds, coriander seeds, and cinnamon stick in a large skillet over medium-high heat for 5 minutes. Stir in onions and garlic, and cook until onions are translucent. 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.
3.Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Add chili powder to taste. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.