Coconut Chicken Stir Fry
Recipe information
Recipe Icon - Master recipes
Cooking:
25 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Coconut Chicken Stir Fry

1. Butter - ¼ cup
2. Cumin seeds - 1 teaspoon
3. Skinless, boneless chicken breast halves, thinly sliced - 4 large
4. Vegetable oil - 2 tablespoons
5. Onion, finely chopped - 1 large
6. Carrots, thinly sliced - 2 large
7. Garlic, diced - 4 cloves
8. Grated ginger - 1 tablespoon
9. Crushed red pepper flakes - 2 teaspoons
10. Honey - 1 teaspoon
11. Ground cumin - 1 teaspoon
12. Ground cinnamon - ½ teaspoon
13. Curry powder, or more to taste - ½ teaspoon
14. Salt and ground black pepper to taste - ½ teaspoon
15. Coconut milk - 1 (14 ounce) can

How to cook deliciously - Coconut Chicken Stir Fry

1. Stage

Melt butter in large frying pan over medium heat.

2. Stage

Cook and stir the cumin seeds in butter until fragrant, about 1 minute.

3. Stage

Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.

4. Stage

Pour vegetable oil into skillet with chicken, and heat oil until sizzling.

5. Stage

Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.

6. Stage

Stir in coconut milk and simmer until flavors have blended, about 10 minutes.