my new favorite dinner

Al and Jo made this for me the last night I was in Utah, and Matt was jealous so I promised I'd make it again. Make it! It's delicious, to say the least.

Coconut Chicken Curry
2 lbs chicken, cut into small chunks
1 t salt
1/2 t pepper
1 1/2 T veg oil
2 T curry powder
1 1/2 r paprika (or cayenne, if you want it spicy)
1/2 onion
2 cloves minced garlic
4 red potatoes, in small chunks
1 14 oz can coconut milk
1 14 oz can stewed tomatoes
1 8 oz can tomato sauce
3 T sugar

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to meduim and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Serve over rice and garnish with cilantro.

Naan

1 pkg (or 2 1/4 t) yeast
1 C warm water
1/4 C sugar
3 T milk
1 egg, beaten
2 t salt
4 1/2 C bread flour
2 t minced garlic
1/4 C melted butter ( I used garlic olive oil)

1. Dissolve yeast in warm water. Let stand 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and flour to make a soft dough. Place in a well oiled bowl, cover with a damp cloth, and let rise for 1 hour.
2. Punch down and knead in garlic. Roll into balls (a little bigger than golf balls), place on a tray, cover with a damp towel, and let rise for 30 minutes.
3. Roll out flat, brush with butter, and cook on a grill or panini press for a few minutes on each side until they're golden brown and too delicious not to dunk in the curry and eat immediately.