Curried Cranberry Chicken Salad

By michaelmeiner

Ingredients

• 2 pounds boneless skinless chicken breast -- cut into chunks
• Salt and pepper
• 1 Tablespoon oil
• 2 Tablespoons curry powder
• 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

Preparation

Step 1

Heat oil and curry powder in large skillet over medium-high heat for two minutes. Stir in garlic and onion and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook 6 to 7 minutes, or until chicken is done.

Pour coconut milk, tomatoes, tomato sauce and sugar into the pan and stir to combine. Cover and simmer, stirring occasionally, approximately 40 to 40 minutes.