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.

Grape Salad

15 servings

Thanks to Jamie R. of Recipezaar who posted this recipe.  I did change some of the ingredients because my husband is diabetic. I have been using Splenda for years for our desserts.

Ingredients

2 lbs green grapes ( I used all red grapes because the green ones are too sour for me).

2 lbs red grapes (smaller rounder not the oval shape ones)

1 - 8 oz  cream cheese, softened (I used 1/3 less fat cream cheese)

1 - 8 sour cream (I used 6 oz fat free vanilla yogurt Albertsons brand)

1/2 cup white sugar (I used the Splenda for baking. You can get the big bags at Costco).

1 tsp vanilla extract ( I added extra 1 tsp)

Topping Ingredients

1 cup brown sugar ( I  used 1/4 cup organic brown sugar or you can use Splenda brown sugar).

1 cup pecans (I used toasted walnuts or better use candied walnuts if you have).

Directions

1. Wash and stem grapes( red smaller rounder grapes are sweeter than the oval shape ones). Let it dry.
2. Mix cream cheese, sour cream, white sugar and vanilla extract by hand until blended.

3. Add grapes into mixture.

4. For toppings: Combine brown sugar and nuts.

5. Sprinkle over top of grapes to cover completely.

6. Chill overnight.

(I don't put the toppings before chilling  because the sugar melts overnight and it gets watery the next day. So I sprinkle them 1-2 hrs before serving.)