Chicken Curry Stew with Coconut Milk

Easy to make, and delicious.

Servings: 6
Member rating: No votes yet

Ingredients

1 cup	coconut milk
1 tablespoon	cumin
1/4 can	diced tomatoes
1 cup	fat-free, reduced-sodium chicken broth
2 cup	frozen baby lima beans
1 cup	halved baby carrots
1 teaspoon	hot sauce (such as tabasco)
1 cup	peeled potatoes, cut in 1-inch chunks
1 pound	skinless, boneless chicken breast, cut into bite-sized chunks
1 tablespoon	yellow curry powder
1 medium	yellow onion, chopped or sliced

Directions

Put all ingredients in crockpot on low.

This recipe has been viewed 1,683 times.
Copied from Christine's recipe box: view the original.
0 members have copied this recipe to their recipe box.

Comments

There aren't any comments yet. Be the first to add one!