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My review
Coconut Chicken Stir Fry
greystonecooks
"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
55 m servings 657 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Melt butter in large frying pan over medium heat.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 657 calories; 45.3 g fat; 14.2 g carbohydrates; 50.6 g protein; 160 mg cholesterol; 156 mg sodium. Full nutrition
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Reviews
Read all reviews 85114 Ratings
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Most helpful positive review
9/23/2012
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.
Most helpful critical review
1/10/2013
It smells delicious and was exactly what I was looking for in terms of a curried dish. Unfortunately it was a little low on flavor once we were actually eating it. I'm still not sure what exactl...
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9/23/2012
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.
6/21/2012
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 an...
6/19/2012
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.
1/3/2013
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 ...
12/2/2012
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, bu...
4/28/2012
very good recipe...i tried it today, made no adjustments and it came out just perfect
8/22/2012
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 a...
2/14/2015
Made this for dinner tonight. I added water chestnuts, and served it on top of fried rice. Great recipe. Thank you