Coconut Ginger Chicken Skillet

Name: Coconut Ginger Chicken Skillet
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian, Thai, Fusion
Ingredients: 0.25 cup Butter; 4 whole Chicken Breast; 14 oz Coconut Milk; 0.5 tsp Curry Powder; 1 tbsp Fresh Ginger; 4 whole Garlic; 0.5 tsp Ground Cinnamon; 1 tsp Ground Cumin; 1 tsp Honey; 2 tsp Red Pepper Flakes; 1 dash Salt & Pepper; 2 whole Sliced Carrots; 2 tbsp Vegetable Oil; 1 tsp Whole Cumin Seed; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Indian 🇮🇳Thai 🇹🇭Fusion High-Protein 💪Low-Sodium Gluten-Free Halal 🕌Comfort-Food Anabolic Diet

Coconut Ginger Chicken Skillet balances creamy coconut milk with warm cumin, cinnamon, and a gentle heat from crushed red pepper. Tender slices of chicken mingle with onions and carrots for a saucy, aromatic bite that’s comforting yet lively. Serve it over steamed rice or noodles for a weeknight dinner that feels special without being fussy.

Prep25 mins
Cook30 mins
Serves4
DifficultyMedium

1

Melt the butter in a large frying pan over medium heat.
2

Cook and stir the cumin seeds in the butter until fragrant, about 1 minute.
3

Add the chicken to the skillet with the cumin seeds, and cook, stirring, until the chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
4

Pour the vegetable oil into the skillet with the chicken, and heat the oil until it sizzles.
5

Stir in the onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper; cook until the onions are translucent and the carrots are done, 5 to 8 minutes.
6

Stir in the coconut milk and simmer until the flavors have blended, about 10 minutes.