Chicken 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 1 cup halved baby carrots 1 (9 ounce) package frozen baby lima beans 1/4 (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 1/4 teaspoon hot sauce (such as Tabasco), or to taste Parsley or cilantro for garnish