Spicy Chicken Curry

Ingredients:

2 Tablespoons Coconut Oil
3 Medium Onions Chunked
2 Pounds Boneless Skinless Chicken Breasts Cut Into Small Pieces
4 Cloves Minced Garlic
4 Teaspoons Cumin
2 Teaspoons Paprika
1 Teaspoon Chili Powder
2 Cups Diced Tomatoes (Drained)
2 Cups 99% Fat Free Evaporated Milk
1 Teaspoon Salt
2 Tablespoons Dried Cilantro
4 Tablespoons Lemon Juice
1 Can Panang Curry Paste


Directions:

1) Heat oil in large pan

2) Add onions and chicken to oil and cook for 8 -10 minutes until chicken is no longer pink

3) Add Garlic, Cumin, Paprika and Chili Powder

4) Cook for 1 minute stirring

5) Add Evaporated Milk, Diced Tomatoes and Salt

6) Bring mixture to a boil

7) Reduce heat and simmer uncovered for 8 minutes

8) Add Cilantro, Lemon Juice and Panang Curry Paste

9) Cover and simmer for 5 minutes

As with all of my recipes this recipe is made from all low glycemic load foods. Because rice is not a low glycemic load food you can either eat the curry by itself with the Cucumber Raita sauce or you can pick up a 2 small bags of tofu sharitaki noodles. These tofu noodles have no glycemic load. When using them it is best to rinse them thoroughly under cold water and them boil them in a saucepan just like regular noodles but only for about 5 minutes.