Chicken Stew With Coconut Milk recipe
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- 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 ¼ (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 ¼ teaspoon hot sauce (such as Tabasco), or to taste Parsley or cilantro for garnish
Nutrition Info
- 265.1 caloriescarbohydrate: 23.3 gcholesterol: 39 mgfat: 10.5 gfiber: 6.2 gprotein: 21.2 gsaturatedFat: 7.7 gservingSize: -sodium: 214.4 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Stew With Coconut Milk
Directions
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Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.