Coconut Chicken Curry

Coconut Chicken Curry
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat, but start w/ a ½ t. cayenne—it could get too hot!)
1/2 onion, thinly sliced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
½ c. carrots, sliced fairly thin (optional)
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
5 tablespoons sugar
Jasmine rice (cooked)

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.