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Curried Chicken Stir-Fry
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4 tablespoons Land O Lakes® Butter

1 1/2 teaspoons curry powder

3/4 teaspoon salt

1/2 teaspoon crushed red pepper

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes

2 medium (2 cups) red bell peppers, cut into 3/4-inch squares

1 medium onion, cut into thin slices

1 tablespoon cornstarch

1 cup coconut milk

1/4 cup chopped fresh cilantro leaves


1/2 cup salted cashews

4 cups hot cooked white or brown rice

How to make

  1. STEP 1

    Melt butter in 12-inch heavy skillet over medium heat. Add curry powder, salt and crushed red pepper; stir until well mixed. Continue cooking 1-2 minutes or until bubbly.

  2. STEP 2

    Increase heat to medium-high; add chicken. Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink.

  3. STEP 3

    Stir in bell peppers and onions. Cook, stirring occasionally, 2-3 minutes or until crisply tender. Sprinkle cornstarch over vegetables; stir until dissolved. Add coconut milk; continue cooking 1-2 minutes or until mixture thickens. Stir in cilantro.

  4. STEP 4

    Spoon mixture into serving bowl; top with cashews. Serve over hot cooked rice.

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