coconut chicken stir fry

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• 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.