2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. 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.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

I have adapted this to go in the crock pot because if you cook it in skillet, the house smells like curry for days.
I cooked the chicken in a skillet and put all of the other stuff right in the crockpot, mixed it all up, and put in on low (for almost 5 hours) and voile la! The first time I made it I added summer squash, and liked the addition. I cooked the squash separately in a skillet and then threw it in the crockpot for the last two hours.

*I stole this recipe from some online recipe site and adapted it for the crock pot.

*I wish I had taken a pretty picture of this to make this more blog-worthy.  Next time.