- 1/4 cup butter
- 1 teaspoon cumin seeds
- 4 large skinless, boneless chicken breast halves, thinly sliced
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 large carrots, thinly sliced
- 4 cloves garlic, diced
- 1 tablespoon grated ginger
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon curry powder, or more to taste
- salt and ground black pepper to taste
- 1 (14 ounce) can coconut milk
- Melt butter in large frying pan over medium heat.
- Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
- 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.
- Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
- 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.
- Stir in coconut milk and simmer until flavors have blended, about 10 minutes.
03/23/2017
recipepes.com
Coconut Chicken Stir Fry, recipe
PT15M
PT1H
5
455 calories
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