Chicken Stew With Coconut Milk

Prep time: 15 min

Cook time: 30 min

Servings: 6

Yield: 6 servings

Description

This is an exotic yet easy-to-make chicken curry stew. The coconut milk brings a Thai influence to this quick microwave main dish.

Ingredients

• 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

Directions

1 Place chicken, onion, potatoes, carrots, lima beans, tomatoes, coconut milk, chicken broth, cumin, curry powder, salt, pepper, and hot sauce in a large microwave-safe bowl; mix thoroughly. Cover tightly and microwave on High for 30 to 40 minutes. Garnish with parsley or cilantro.