Coconut Curry Chicken

2-3 boneless skinless chicken breasts cut into bite size pieces
1 TBSP. curry powder
1 cup diced onion
2 cloves garlic, minced
1 can unsweetened coconut milk (I use Thai Kitchen brand-13.66 oz.)
1/3 cup sun dried tomatoes packed in oil, diced (I pat them down with a paper towel to get some of the oil off)
2 cups stewed tomatoes (canned), chopped
2 TBSP. olive oil

Instructions:
1). Heat oil in a large skillet on the stove.
2). Add the onion, curry powder, and garlic. Cook until fragrant (a few minutes).
3). Add the chicken and sun dried tomatoes. Cook until the chicken is cooked through (about ten minutes).
4). Add the stewed tomatoes and coconut milk, and simmer about 20 minutes.

Some serve this over rice, but I just eat it as is. YUMMM! :)