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Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce.
Pat chicken* dry with paper towels; place in 1 aluminum tray (divide between 2 trays for 4 servings).
In a large bowl, combine coconut milk, curry powder, chili sauce, stock concentrate, ½ tsp sugar (1 tsp for 4), and a big pinch of salt. Pour over chicken and stir until evenly coated.