Easy Chicken Curry with tomato sauce

Chicken curry is another dish that my husband love to eat in the Philippines. The only thing is, he won't eat this with just plain rice, it has to be fried rice. But now that I have been watching his eating habits, I got to talk to him to try this dish with brown rice. It was a quick switch, he even ask for more  rice. You can  make this with bell peppers and carrots. From my collections... to yours....

Serving 6

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 tsp salt and pepper, or to taste
1 1/2 tbsp vegetable oil
2 tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1 tbsp sugar

Directions

1. Season chicken with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for 2 minutes.
3. Stir in onions and garlic, and cook 1 minute.
4. Add chicken, tossing lightly to coat with curry oil.
5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
6. Pour coconut milk, tomatoes, tomato sauce and sugar into the pan, and stir to combine.
7. Cover and simmer, stirring occasionally, approximatley 30  to 40 minutes.
8. Serve hot over rice.

Bourbon Chicken

The first time I tried this recipe was when I had a party at my house. My husband like it alot because he said it taste like Filipino Adobo. Unfortunately, I didn't get a chance to take a picture of this dish. But I will make this again and definetely will take picture. One of my friends asked about the ingredients I used on this dish which I did tell her. And also I decided to add this on my blog. Thanks to Recipezaar.

SERVES 4 (change servings and units)

Ingredients

2 lbs boneless chicken breasts, cut into bite-size pieces(coat with a little flour)
1-2 tablespoon olive oil
1 garlic clove, crushed ( I like garlic so I added extra)
1/4 teaspoon grated ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce (I used reduced-sodium)

Directions

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes. (Optional: You can a little bit of cornstartch to thicken the sauce.)
7. Serve over hot rice and ENJOY.