Coconut Chicken Stir Fry

Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 657 Calories

Ingredients

• ¼ cup butter
• ½ teaspoon ground cinnamon
• 2 tablespoons vegetable oil
• 1 (14 ounce) can coconut milk
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon honey
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon cumin seeds
• 4 cloves garlic, diced
• 1 large onion, finely chopped
• 2 large carrots, thinly sliced
• 1 tablespoon grated ginger
• ½ teaspoon curry powder, or more to taste
• 4 large skinless, boneless chicken breast halves, thinly sliced

Recipe Instructions

Step 1

Melt butter in large frying pan over medium heat.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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