Peel and cut Onion (1/4) in half. Using a quarter of the onion, cut into quarter inch slices, and set aside.
Finely chop Garlic (1 clove) and set aside.
Remove the stems from the Fresh Mint (0.25 ounce) and discard stems. Roughly chop only two tablespoons of mint leaves, and set aside.
Pat dry Chicken Breast (2) with paper towels. Cut the chicken into half inch diced pieces and place in a medium bowl.
Season the chicken with Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon).
In a large saute pan over medium high heat, add Curry Powder (1 teaspoon) and Vegetable Oil (1 teaspoon). Cook for two minutes.
Add in the garlic and small onion and cook for one minute.
Add the chicken and stir to combine. Reduce heat to medium and cook for eight minutes, or until the chicken is cooked through.
Meanwhile, in a medium saucepan, add two cups of water and the Basmati Rice (4 ounce). Stir to combine. Bring to a boil over medium high heat.
Reduce heat to low, cover, and let simmer for ten minutes.
Remove from heat and add the Dried Cherry (1/4 cup) and fresh mint. Fluff and set aside for plating.
In the same pan as the chicken, add Coconut Milk (3.5 fluid ounce), Canned Stewed Tomatoes (7.25 ounce), Tomato Sauce (4 ounce), and Granulated Sugar (1/4 cup). Stir to combine.
Cover and let simmer for thirty minutes, then remove from heat and keep warm until plating.
Place the curried coconut chicken in the center of two bowls. Place the basmati rice on a side plate.