Stew Chicken with Coconut Milk

Ingredients


1 chicken 5 to 6 lbs chopped
1 medium yellow onion, chopped or sliced
1 peeled potatoes, cut in 1-inch chunks
1 (9 ounce) package frozen baby lima beans
1/4 (12 ounce) can diced tomatoes
1/4 cup brown sugar
1 teaspoon grated garlic
1 cup canned coconut milk
1 tablespoon curry powder
1 cup fat-free, reduced-sodium chicken broth
1/4 teaspoon hot sauce (such as Tabasco), or to taste
1 tablespoon of cumin
1 teaspoon red pepper flakes 

Parsley or cilantro for garnish.


Preparation 15 min
Cook Time   30 min
Ready Time 1hr 15 min

Direction

Place chicken in large bowl.
Sprinkle the onion, cilantro, garlic, salt and pepper over it. 
Cover and marinate for 30 minutes.
Heat the vegetable oil in a deep pot over medium heat. 
Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. 
Add the chicken pieces, and brown quickly while turning continuously. 
Cover the pot, and let it cook for 2 minutes.
Pour in 1 cup of water, coconut milk and pepper flakes. 
Replace the lid, and cook over medium heat for 10 minutes. 
Stir in the ketchup and butter. 
Continue cooking until chicken is fork tender, 20 to 30 minutes. 
Taste and season with additional salt and pepper if needed. 
Serve chicken with the sauce in the pot as a gravy.