My friend makes this. She's excellent at improvisation and the notes are what I gleaned from her. It wasn't 'hot' -- the serranos she used may have been milder ones (they do vary). I would not omit them even tho I don't care for chilies. Key to sucess is a flavorful-smelling curry powder. If it doesn't smell delightful, it won't improve with cooking. I found one at World Market (like Cost Less was in Calif.) in a celaphane pkg. that was great.

Curried Coconut Chicken - Lyn's fav

4 chicken boneless, skinless breast halves
1 1/2 Tbsp oil
2 Tbsp curry powder

1/2 onion, sliced thinly
2 cloves garlic
(opt.) 1 serrano pepper, minced **

14 oz. can coconut milk
16 oz. can stewed tomato pieces
8 oz. can tomato sauce (omit)
3 Tbsp sugar
4 canned whole yams or sweet potatoes, cut in large pieces *

Heat curry powder in oil; add chicken & saute 5 min.; add onion & garlic;
saute til limp; stir in coconut milk, tomatoes & sugar.
Cover and simmer 30-40 min. adding yam pieces the last 10 min.

notes: Lyn omitted tomato sauce & added 6 mini peppers,
sliced plus 6 skinny sweet potatoes, large chop.
think she used less chicken

* if using fresh sweet potaoes, boil just til tender
** if using serrano pepper, add with onion & garlic

THanks! I Love coconut milk too.