Chicken Coconut Curry

2-3 boneless, skinless chicken breasts, cut into thin strips
2 Tbsp. vegetable oil
2 Tbsp. curry powder
1/2 onion, sliced and cut in quarters
1 1/2 tsp. crushed garlic
1 14 oz. can coconut milk
1 pint of stewed tomatoes, drained
8 oz. can tomato sauce
2 carrots, peeled and thinly sliced on an angle
4 large Yukon Gold or Red potatoes, chopped
2 Tbsp. sugar
1/8 tsp. red pepper flakes (optional)
2 Tbsp. butter
salt and pepper to taste
Basmati rice, cooked according to package directions

Heat oil in a large skillet over medium high heat, stir in curry powder and cook for a minute stirring constantly. Add onions and garlic and cook for an additional minute. Add chicken and cook over medium heat until chicken is no longer pink. Add remaining ingredients,except butter, and stir to combine. Cover, reduce heat and summer for 40 minutes until sauce thickens and potatoes are tender. Add butter and stir until melted. Serve over basmati rice.