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Coconut Chicken Stir-Fry

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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner
Coconut Chicken Stir-Fry
Ingredients
  • 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
Instructions
1
Heat the butter in a large frying pan over medium heat.
2
Allow the cumin seeds to cook and release their aroma by stirring them constantly in the butter until they reach a fragrant state, approximately 1 minute.
3
Combine the chicken with the cumin seeds in the skillet and cook while stirring until the chicken reaches an internal temperature of 165 degrees Fahrenheit, indicating it is no longer pink in the center and its juices run clear, typically taking 5 to 8 minutes.
4
Remove any excess liquid from the skillet by draining it if necessary.
5
Add the vegetable oil to the skillet with the chicken and bring the oil to a sizzling state by heating it until it shimmers.
6
Combine the onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper in the pan with the chicken; cook while stirring until the onions become translucent and the carrots are cooked through, usually taking 5 to 8 minutes.
7
Introduce the coconut milk into the pan and let it simmer until all the flavors have melded together, approximately 10 minutes.