Coconut Chicken Curry

from the kitchen of Brionna

 1 lb boneless, skinless chicken breast (about 2 large breasts)
 1 ½ tablespoons vegetable oil
 2-3 tablespoons curry powder (depends on how spicy you want it)
 1/2 onion, thinly sliced
 2 cloves garlic, crushed
 1 (14 ounce) can coconut milk (NOT light)
 1 (14.5 ounce) can stewed, diced tomatoes
 3 tablespoons sugar
 1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste

Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.