|1. Season chicken pieces with salt and pepper.|
|2. Heat oil and curry powder in a large skillet over medium-high heat for five minutes. Stir in onions, half of diced bell peppers, and garlic, and cook until onion is translucent-- up to 10 minutes. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.|
|3. Add remaining bell peppers. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 40 minutes. If it is taking a long time, or if you are in a hurry in a small bowl add one tablespoon of cornstarch with about 2 T cold water. Mix together and add to curry to thicken.|
Serve over brown rice.