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Chicken Stew with Coconut Milk Recipe

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This recipe for Chicken Stew with Coconut Milk, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Netzel
Added: Monday, January 30, 2006

Category:
Category:

Ingredients:  
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:
Directions:

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

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is a easy to make chicken curry stew. The coconut milk brings a Thai influence to this quick microwave main dish. You can also cook this in the oven or on the stove..

 

 

 

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