Description
This Spicy Brazilian Coconut Chicken recipe features tender chicken breasts infused with a vibrant blend of cumin, cayenne pepper, turmeric, and coriander, cooked in a creamy coconut milk sauce with fresh tomatoes, ginger, garlic, and green chilies. Inspired by Brazilian flavors, this dish offers a perfect balance of spice and creaminess, ideal for a comforting and exotic meal served with rice or flatbreads.
Ingredients
Chicken and Spice Mix
- 4 Chicken breasts (600g)
- 1 tsp Cumin
- 1 tsp Cayenne pepper
- 1 tsp Turmeric
- 1 tsp Ground coriander
- 1/2 tsp Salt and Pepper
- 1/2 tbsp Ginger paste
- 1/2 tbsp Garlic paste
Cooking Ingredients
- 3 tablespoons Olive oil
- 1 Medium onion, chopped
- 2 Green birds eye chillies, sliced
- 3 Medium tomatoes, diced
- 1 tablespoon Lemon juice
- 1 tin Coconut milk (about 400ml)
- Parsley, chopped, to garnish
Instructions
- Prepare the Spice Mix and Chicken: In a bowl, combine cumin, cayenne pepper, turmeric, ground coriander, salt, and pepper. Add the chicken breasts and coat them thoroughly with the spice mixture.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large pan over medium heat. Fry the chicken breasts for about 10 minutes on each side until nicely browned. Remove from the pan and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the same pan. Add the sliced green chilies and chopped onion, frying until the onion becomes translucent.
- Add Garlic and Ginger: Stir in the garlic and ginger paste, cooking until fragrant to build a flavorful base.
- Cook Tomatoes: Add the diced tomatoes and lemon juice to the pan. Simmer the mixture for about 5 minutes until the tomatoes start to break down.
- Add Coconut Milk: Pour in the coconut milk and stir to combine everything. Allow the sauce to simmer gently for another 5 minutes.
- Simmer Chicken in Sauce: Return the browned chicken breasts to the pan along with any juices that have collected. Simmer everything together for 8 minutes so the chicken cooks through and absorbs the flavors.
- Garnish and Serve: Sprinkle chopped parsley over the dish. Serve hot with rice or flatbreads for a complete meal. Enjoy your spicy Brazilian coconut chicken!
Notes
- You can adjust the amount of cayenne pepper and bird’s eye chilies to make the dish milder or spicier.
- For extra flavor, marinate the chicken in the spice mix for 30 minutes before cooking.
- If fresh ginger and garlic paste are unavailable, finely minced fresh garlic and ginger can be used instead.
- This dish pairs wonderfully with jasmine or basmati rice and warm flatbreads like naan or pita.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Brazilian
