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.

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.

Per Serving: 657 calories; protein 50.6g; carbohydrates 14.2g; fat 45.3g; cholesterol 159.7mg; sodium 156.3mg.

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Having the right cooking tools is just as one most required as having the right dishes menu . This includes all of from pots, pans, bowls and tools that needed to those essential items that are easy to forget, such as parchment paper and foil. goods like squeeze bottles for make sure to the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.