Coconut Chicken Stir Fry

Coconut Chicken Stir Fry

Made  times
greystonecooks 2

"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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55 m servings 657 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 87 Ratings

Most helpful positive review

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

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...

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.

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 ...

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...

very good recipe...i tried it today, made no adjustments and it came out just perfect

Perfect mix of sweet and spicy!

Made this for dinner tonight. I added water chestnuts, and served it on top of fried rice. Great recipe. Thank you

made it for the second time tonight and its still pretty good, i think the first time i made it i threw in some snap peas. followed the recipe exactly tonight except i dont have cumin seed so i ...

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