How to CookHow to make Coconut Chicken Stir FryPosted on June 18, 20163 min read 1 387 “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.” Prep. TimeCook TimeReady In 25 m30 m55 mIngredients :1/4 cup butter1 teaspoon cumin seeds4 large skinless, boneless chicken breast halves, thinly sliced2 tablespoons vegetable oil1 large onion, finely chopped2 large carrots, thinly sliced4 cloves garlic, diced1 tablespoon grated ginger2 teaspoons crushed red pepper flakes1 teaspoon honey1 teaspoon ground cumin1/2 teaspoon ground cinnamon1/2 teaspoon curry powder, or more to tastesalt and ground black pepper to taste1 (14 ounce) can coconut milkDirections :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.FootnotesTipAluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.