Coconut Chicken Stir Fry

Posted on June 3, 2019 in Uncategorized with 0 Comments

What’s not to love about this delectable dish made with creamy coconut milk and a blend of delicious flavors that gives you that nice zing on the tongue. It is the perfect topping for almost anything. You can decide to serve over rice, pasta, or use as filling for wraps or pita bread.

Serves 4


1/4 cup butter

1 teaspoon cumin seeds

4 large skinless, boneless chicken breast halves, thinly sliced

2 tablespoons Mamador cooking oil

1 large onion, finely chopped

2 large carrots, thinly sliced

4 cloves garlic, diced

1 tablespoon grated ginger

2 teaspoons crushed red pepper flakes

1 teaspoon honey

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon curry powder or more to taste

salt and ground black pepper to taste

1 (14 ounces) can coconut milk


Step 1: Melt butter in a large frying pan over medium heat.

Step 2: Cook and stir the cumin seeds in butter until fragrant, about 1 minute.

Step 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.

Step 4: Pour Mamador cooking oil into the skillet with chicken, and heat until sizzling.

Step 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 are done, 5 to 8 minutes.

Step 6: Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

Join other food lovers in the Mamador Healthy Tasty Club for more recipes such as this.

Read Also: Baked Lemon Chicken Recipe


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