Friday, November 2, 2007

Chicken Stew With Coconut Milk

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. Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.

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