1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast meat - cut into cubes
1 teaspoon white sugar
1 lime, juiced
1 green bell pepper, cut into 4 wedges
1 small onion, diced
1 (10 ounce) can coconut milk
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon salt
1/2 teaspoon chicken bouillon granules
1 teaspoon shredded coconut
1/4 teaspoon paprika
In a large saucepan heat oil over medium heat; cook chicken cubes in oil, stirring constantly, until golden brown, about 5 minutes. Remove from oil and drain on paper towels. Place chicken cubes on medium heat.
In a small bowl combine sugar, lime juice and green pepper. Stir well and cook over medium heat for about 5 minutes. Stir in coconut milk and chicken broth, along with salt, 1/3 cup coconut and paprika. Bring to a slow boil and stir in coconut until blended.
Stir chicken into the mixture. Cook for 5 minutes and stir in coconut milk and chicken broth. Bring to a boil. Reduce heat to medium. Simmer, stirring occasionally, for 1 hour.