121 Ratings
  • 5 Rating Star 71
  • 4 Rating Star 35
  • 3 Rating Star 11
  • 2 Rating Star 4

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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in large frying pan over medium heat.

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  • 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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

657.06 calories; 50.63 g protein; 14.18 g carbohydrates; 45.33 g fat; 159.7 mg cholesterol; 156.26 mg sodium. Full Nutrition


Reviews (90)

Read All Reviews

Most helpful positive review

09/23/2012
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.
(45)

Most helpful critical review

10/21/2014
I thought I LOVED coconut milk but it turns out I don't like this much coconut milk flavor.
(1)
121 Ratings
  • 5 Rating Star 71
  • 4 Rating Star 35
  • 3 Rating Star 11
  • 2 Rating Star 4
09/23/2012
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.
(45)
06/21/2012
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 and creamy sauce for this dish!
(33)
06/19/2012
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.
(30)
01/03/2013
A blend of delicious flavours. Delicate coconut with a nice zing on the lips from the chilli pepper flakes. I whipped up this recipe for two in 45 minutes. I substituted the cumin seeds with a 1/2 tsp. of cumin powder. I added half the chopped onions and half minced garlic in with it to give more flavour to the chicken. I cooked the chicken most of the way before adding the oil and veggies (tip: along with the carrots I added broccoli crowns. It holds in the flavours really well!) For the spices I skipped the cinnamon added an extra dash of pepper flakes and upped the curry powder to 2 tsp. I also substituted the salt with lemon pepper then poured in the coconut milk right away so the flavours could blend as it simmered. 5 stars I couldn't believe how easy it was. Next time I'll try fresh coriander/ cilantro garnish. Yummy!
(27)
12/02/2012
This was delicious! I made it because I had pretty much all the ingredients. If you don't it's going to be a pricey meal because there are a lot of ingredients. We served it with brown rice but was also really tasty in a wrap. Tip on ginger: We keep ours in our freezer and it has lasted months! We bring it out for our favorite Thai meals. I think it's also a little easier to grate when frozen;)
(14)
04/29/2012
very good recipe...i tried it today made no adjustments and it came out just perfect
(10)
08/22/2012
Very excellent recipe. I made a few adjustments to make it more specific to my taste. I added ground cumin black mustard seeds. I replaced the cinnamon with ground coriander. I added peas and then garnished with fresh cilantro and almonds. Fantastic!
(6)
02/14/2015
Made this for dinner tonight. I added water chestnuts and served it on top of fried rice. Great recipe. Thank you
(4)
12/03/2012
My husband has had authentic curry while on business in England but had never had it made with coconut milk. He absolutely loved this recipe. I used half the crushed red pepper and double the curry powder called for and it came out wonderful. This will become a new family favorite for sure!
(4)