1season chicken pieces with salt and pepper. Heat oil and curry powder in a large skillet over medium heat for two minutes. (be careful not to stand over the pan, curry powder can be overwhelming..)Sir in onions and garlic, cook for 1 minute.
2Add chicken; tossing lightly to cover completely with curry oil.
3Reduce heat to medium and cook for 7-10 minutes or until chicken is no longer pink in the center and juices run clear.
4Pour in coconut milk, tomatoes, tomato sauce and sugar, stirring to combine.
5Cover and simmer, stirring occasionally for approximately 30-40 minutes and serve over Hot steamed rice.