Coconut Chicken Stir Fry

Coconut Chicken Stir Fry

62
greystonecooks 1

"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."

Ingredients

55 m {{adjustedServings}} servings 657 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 657 kcal
  • 33%
  • Fat:
  • 45.3 g
  • 70%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 50.6 g
  • 101%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in large frying pan over medium heat.
  2. Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
  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.
  4. Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
  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.
  6. Stir in coconut milk and simmer until flavors have blended, about 10 minutes.
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Reviews

62
  1. 85 Ratings

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We enjoyed this very much. We used lite coconut milk. Next time we will add more than 1/2 t curry because we really like it.

This was so delicious, I simply made it as a main dish and steamed up some green beans to serve with it. I would have licked my plate if I didn't have any class- the coconut makes such a rich an...

Tasty. Served to dinner guests with basmati rice and had rave reviews. I wasn't thrilled with it but I certainly liked it. I might make it again.