Chicken Stew With Coconut Milk Recipe

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

¼ (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

¼ teaspoon hot sauce (such as Tabasco)

or to taste

Parsley or cilantro for garnish