Recipe: Chicken Stew with Coconut Milk

CHICKEN STEW WITH COCONUT MILK

1 pound of boneless, skinless chicken breasts rinsed and cut into one-inch pieces
1 medium yellow onion, peeled and chopped coarsely
1 cup peeled potatoes, cut in one-inch pieces
1 cup baby carrots, halved
1 (9-ounce) package frozen baby lima beans
1 cup canned coconut milk
1 cup chicken broth
3 ounces (1/4 can of a 12-ounce) diced tomatoes
1 tablespoon cumin
1 tablespoon curry powder
1/4 teaspoon Tabasco
Salt and coarsely ground black pepper to taste
Freshly squeezed lemon juice to taste
Cilantro for a garnish

Place all ingredients in a large stockpot and mix thoroughly.

Cover and cook over a medium to medium-low heat for about 4 hours. Check from time to time to replenish the liquid if needed.

Serve piping hot sprinkled with a dash of lemon juice and a sprinkling of fresh cilantro.