Chicken Stew With Coconut Milk

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

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 265 Calories

Ingredients

• salt and pepper to taste
• 1 tablespoon curry powder
• 1 tablespoon cumin
• 1 cup fat-free, reduced-sodium chicken broth
• 1 cup canned coconut milk
• 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
• Parsley or cilantro for garnish
• 0.25 (12 ounce) can diced tomatoes
• 0.25 teaspoon hot sauce (such as Tabasco), or to taste

Recipe Instructions

Step 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.