Very simple to make, and even better the next day!
1 tbs peanut oil
1 kg chicken thigh fillets
3 tbs curry powder
1 brown onion large diced
3 garlic cloves crushed
2 tbs tomato paste
2 tbs sugar
400g coconut cream
2 cups rice *to serve (or alternatively cauliflower rice)
Cut chicken into thirds. Heat oil over medium heat, brown chicken and remove from pan.
Saute onion and garlic until onion has softened.
Add curry powder and cook for a further minute. Add sugar, tomato paste and coconut cream.
Return chicken to pan.
Reduce heat and simmer until chicken is cooked through.
Serve with rice.