Chicken Stew With Coconut Milk recipe

6 servings

1 pound skinless, boneless chicken breast, cut into bite-sized chunks

1 medium yellow onion, chopped or sliced

1 cup peeled potatoes, cut in 1-inch chunks

1 cup halved baby carrots

1 (9 ounce) package frozen baby lima beans

1/4 (12 ounce) can diced tomatoes

1 cup canned coconut milk

1 cup fat-free, reduced-sodium chicken broth

1 tablespoon cumin

1 tablespoon curry powder

Salt and pepper to taste

1/4 teaspoon hot sauce (such as Tabasco), or to taste

Parsley or cilantro for garnish

Put all ingredients in a large microwave-safe bowl and mix thoroughly.

Cover tightly and microwave on high for 30-40 minutes.