chicken curry with coconut milk

Ingredients:

• 500 g chicken fillet in small pieces

• 300 ml light coconut milk

• 200 g chopped tomatoes

• 200 g concentrated tomato juice

• 3 tbs stevia

• 1 tbs curry

• 1 tbs turmeric

• 1 tbs sesame oil

• 1 cup long-grain rice

• fresh coriander or parsley for garnish

• salt

• pepper

Instructions:

Use a wok or a deep non-stick pan so as to heat the sesame oil with the curry and the turmeric. Once cooked add the chicken, salt and pepper and leave to get color at all sides for 5-8 minutes. Then add the coconut milk, the tomato juice and the chopped tomatoes, the sugar, lower the heat and let the simmer for 45-60 minutes, stirring periodically. In a saucepan, add 2 cups of salted water along with the rice and let them boil, lower the temperature and simmer for about 20 minutes. Serve your curry with rice and garnish with fresh coriander.

Tips:

I served it with cabbage-carrot salad for less carbs. In other cases i use steamed rice.