Chicken Stew With Coconut Milk
Recipe by USA WEEKEND columnist Jean Carper from allrecipes.com
Dinner 45 Mins.
Ingredients
6
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
- •0.25 (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
- •0.25 teaspoon hot sauce (such as Tabasco), or to taste
- •Parsley or cilantro for garnish
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 265
- Carbohydrate: 23g
- Fat: 11g
- Fiber: 6g
- Protein: 21g
- Sugar: 3g
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