Coconut Chicken Curry

I searched high and low for the perfect curry recipe and after a few tweaks, I think I finally have it down!
2 lbs. chicken breast, cut into 1/2 inch chunks or strips
1 tsp. salt
1/2 tsp. pepper
1 1/2 Tbsp. coconut oil
2 Tbsp. curry powder
1 1/2 tsp. paprika
1 onion, thinly sliced
2 cloves garlic, minced
4 red potatoes, cut into chunks
3-4 carrots, sliced diagonally
1 (14 oz) can coconut milk
1 (8 oz) can tomato sauce
2-3 Tbsp. brown sugar
brown rice (cooked)
cilantro (garnish)

Season chicken with salt and pepper. Heat oil, curry powder and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic; cook 7-10 minutes, or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook ten minutes more, or until chicken is cooked through. Add potatoes and carrots, then add coconut milk, tomato sauce and sugar and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing. Serve with rice and garnish with cilantro.