Thursday, August 25, 2016

coconut chicken stir fry


  • 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


    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.

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