Coconut Curried Chicken

2 pounds boneless, skinless chicken breasts, cut into 1/2 inch chunks
1 tsp salt and pepper to taste
2 Tbsp vegetable oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14oz) can lite coconut milk
1 (14.5oz) can stewed tomatoes
3 packets splenda

Season chicken peices with salt and pepper
Heat oil and curry powder in a large skillet over medium heat for two minutes.
Stir in onions and garlic and cook for 1 minute longer. Add chicken, toossing lightly to coat with curry oil. Let cook 7-10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, and splenda into pan and stir to combine. Cover and simmer
on medium high heat, stirring occasionally for approximately 30-40 minutes.