Season chicken with salt and pepper. Heat oil in a large skillet over medium low heat, stir in curry powder and paprika. Heat until fragrant. Add onion and garlic and sauté on medium heat until onion softens. Add chicken, tossing until fully coated in the spices, and cook until no longer pink.
Add potatoes coconut milk, diced tomatoes, tomato sauce, and sugar. Stir to combine.
Cover and simmer on low for 40 minutes until the potatoes are soft and chicken is cooked through.
Serve over hot cooked Basmati rice.
