Brazilian Chicken in Coconut Milk Sauce Recipe
Brazilian Chicken with Coconut Milk is a vibrant and flavorful dish featuring chicken breasts cooked in a spiced coconut milk sauce. This recipe combines aromatic South American spices like cumin, cayenne, turmeric, and coriander with fresh ingredients such as jalapeños, ginger, and tomatoes, creating a rich and creamy sauce that complements the tender chicken perfectly. Ideal to serve over rice or pasta, this dish brings warmth and exotic flavors to your dinner table in under an hour.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Halal
Ingredients
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- Salt and pepper to taste
Chicken
- 4 skinless, boneless chicken breast halves
Cooking Oils and Aromatics
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 2 jalapeño peppers, seeded and chopped
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
Other Ingredients
- 3 tomatoes, seeded and chopped
- 1 (14 ounce) can light coconut milk
- 1 bunch chopped fresh parsley, for garnish
Instructions
- Prepare the spice mix and season chicken: In a large bowl, combine ground cumin, cayenne pepper, turmeric, and coriander. Add the chicken breasts, season with salt and pepper, and rub the spices thoroughly into the chicken to coat evenly.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook until fully cooked through, approximately 10 to 15 minutes per side, or until an instant-read thermometer inserted into the center registers at least 165°F (74°C). Remove the chicken from the skillet and set aside on a serving dish.
- Sauté the aromatics: In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped onion, seeded and chopped jalapeño peppers, minced ginger, and minced garlic. Cook and stir the mixture over medium heat until the onion becomes tender, about 5 minutes.
- Add tomatoes and simmer: Stir in the chopped tomatoes and continue cooking until they soften and meld with the aromatics, about 5 to 8 minutes.
- Incorporate coconut milk: Pour in the light coconut milk, stirring to combine with the tomato mixture, and heat the sauce just until warmed through.
- Serve: Spoon the coconut milk sauce over the cooked chicken breasts. Garnish generously with chopped fresh parsley before serving. Enjoy with your choice of rice or pasta.
Notes
- For a milder dish, reduce or omit the cayenne pepper and jalapeños.
- To add extra depth, consider toasting the spices briefly before mixing with the chicken.
- Ensure chicken is cooked thoroughly by checking the internal temperature with a meat thermometer.
- Light coconut milk keeps the dish creamy but less rich; use full-fat coconut milk for a richer sauce.
- Serve over white rice, brown rice, or your favorite pasta to soak up the delicious sauce.
