Favorite Fall Fare: Bernie's chicken curry stew

This easy microwavable meal is perfect as the weather gets colder.

Chicken Curry Soup

Chicken Curry Stew with Coconut Milk

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 (we also add sweet potatoes)
1 cup halved baby carrots
9 oz. package frozen lima beans (optional)
14 oz. can diced tomatoes
1 cup canned coconut milk
1 cup fat-free reduced sodium chicken broth
1 Tb. Cumin
1 Tb. Curry powder
Salt and Pepper to taste
1 tsp. hot sauce (such as Tabasco), or to taste
1 Tb coconut syrup

Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes. Serve with jasmine rice or couscous. Also works well in a crock-pot but put potatoes and sweet potatoes in accordingly so as not to turn to mush.

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