Coconut Chicken Stir Fry

Name: Coconut Chicken Stir Fry
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters butter; 397 grams coconut milk; 2 larges carrots, thinly sliced; 1 teaspoon cumin seeds; 1 teaspoons curry powder, or more to taste; 4 cloves garlic, diced; 1 Tbsp grated ginger; 1 teaspoons ground cinnamon; 1 teaspoon ground cumin; 4 servings salt and ground black pepper to taste; 1 teaspoon honey; 1 large onion, finely chopped; 2 teaspoons crushed red pepper flakes; 4 larges skinless, boneless chicken breast halves, thinly sliced; 2 Tbsps vegetable oil

Need a gluten free main course? Coconut Chicken Stir Fry could be a tremendous recipe to try. This recipe serves 4. One portion of this dish contains about 28g of protein, 46g of fat, and a total of 562 calories. If you have ground cumin, coconut milk, vegetable oil, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Melt butter in large frying pan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Cook and stir the cumin seeds in butter until fragrant, about 1 minute.

Ingredients you will need

Cumin Seeds

Butter

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.

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Cumin Seeds

Whole Chicken

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Frying Pan

Drain any excess juices, if any.

Pour vegetable oil into skillet with chicken, and heat oil until sizzling.

Ingredients you will need

Cooking Oil

Whole Chicken

Equipment you will use

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes