Coconut Chicken Stir Fry

Ingredients

• 0.3 cup butter 
• 14 ounce coconut milk canned
• 2 large carrots thinly sliced
• 1 teaspoon cumin seeds 
• 0.5 teaspoon curry powder to taste
• 4 cloves garlic diced
• 1 tablespoon ginger grated
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 4 servings salt and ground pepper black to taste
• 1 teaspoon honey 
• 1 large onion finely chopped
• 2 teaspoons pepper flakes red crushed
• 4 large chicken breast halves boneless skinless thinly sliced
• 2 tablespoons vegetable oil 

Equipment

• frying pan

Directions

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.
4. Drain any excess juices, if any.
5. Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
6. 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.
7. Stir in coconut milk and simmer until flavors have blended, about 10 minutes.