Curried Coconut Chicken

1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
2 cups diced cooked chicken
1 (12-ounce) can light coconut milk
1 (14 1/2-ounce) can stewed, diced tomatoes
1 (8-ounce) can tomato sauce
3 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
2-3 cups cooked brown or white rice

Heat oil and curry powder in a large skillet over medium-high heat 2 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 simmer 7-10 minutes.

Pour coconut milk, tomatoes, tomato sauce, sugar, salt and pepper into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 minutes.

Serve over rice.

Serves 4.