Sexy Indian Coconut Chicken

• 2 lbs chicken, boneless skinless cut into 1/2-inch chunks
• 2 tbsp Sexy Spice Indian (or to taste)
• 1 1/2 tbsp vegetable oil
• 1/2 onion, thinly sliced
• 1 can coconut milk (14 oz)
• 1 can stewed, diced tomatoes
• 1 can tomato sauce (8 oz)
• 3 tbsp sugar

Season chicken pieces with half of the Sexy Spice Indian. Heat oil and Sexy Spice Indian in a large skillet over medium-high heat for 2 minutes. Stir in onions, and cook 1 minute more. Add chicken, toss lightly to coat with oil. Reduce heat to medium, and cook for 7 - 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, tomatoes, tomato sauce, and sugar into
the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Makes 8 servings.

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