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In a large skillet or dutch oven heat oil until warm - not crazy hot. Add in curry powder and stir well, letting it heat until the curry becomes fragrant but does not burn.
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Add in minced onion and the garlic and stir well - let saute until onion starts to soften, then add in the coconut milk and the stock or water - bring it up to a boil
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Add in the potatoes and tomatoes and stir - add in salt and pepper and the sugar. Cover and let cook for about 15-20 minutes until potatoes are almost done.
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While potatoes are cooking, cut the chicken into chunks and season with salt and pepper.
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When potatoes are ALMOST done, add in the chicken and cover again - cook about 10-15 more minutes until the chicken is done.
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When chicken is done - stir the broth and the cornstarch together and add to the boiling curry mixture. Bring back to the bubble until thickened and let cook for another 5 minutes. Squeeze in lime juice and serve!