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Spicy Brazilian Coconut Chicken Recipe

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4.1 from 6 reviews

This Spicy Brazilian Coconut Chicken is a flavorful and aromatic dish combining tender chicken breasts with a rich blend of spices and creamy coconut milk. Infused with cumin, cayenne pepper, turmeric, and ground coriander, the chicken is seared to perfection and simmered in a vibrant tomato and chili sauce. Garnished with fresh parsley, this dish offers a perfect balance of heat and creaminess, ideal for serving with rice or flatbreads for a satisfying meal.

Ingredients

Chicken and Spices

  • 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

Vegetables and Aromatics

  • 1 Medium onion, chopped
  • 2 Green bird’s eye chilies, sliced
  • 3 medium tomatoes, diced
  • 1 tablespoon Lemon juice

Other Ingredients

  • 3 tablespoons olive oil
  • 1 tin Coconut milk (about 400ml)
  • Fresh parsley for garnish

Instructions

  1. Prepare the spice mix and chicken: In a bowl, combine the cumin, cayenne pepper, turmeric, ground coriander, salt, and pepper. Add the chicken breasts and coat evenly with the spice mixture, ensuring all surfaces are covered.
  2. Brown the chicken: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the spiced chicken breasts and fry until browned on both sides, approximately 10 minutes per side. Once browned, remove the chicken and set aside.
  3. Sauté aromatics: In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced green bird’s eye chilies and chopped onion. Cook and stir until the onion becomes translucent.
  4. Add ginger and garlic paste: Stir in the ginger and garlic pastes and fry for a couple of minutes until fragrant, enhancing the flavor base of the dish.
  5. Cook tomatoes and lemon juice: Add the diced tomatoes and lemon juice to the pan. Allow the mixture to simmer gently until the tomatoes soften and start to break down, about 5 minutes.
  6. Add coconut milk and simmer: Pour in the coconut milk and stir to combine thoroughly. Let the sauce simmer for an additional 5 minutes to meld the flavors and thicken slightly.
  7. Return chicken and finish cooking: Place the browned chicken breasts back into the pan along with any accumulated juices. Simmer gently for 8 minutes to ensure the chicken is cooked through and absorbs the sauce flavors.
  8. Garnish and serve: Sprinkle chopped fresh parsley over the dish for a fresh finish. Serve hot with rice or flatbreads and enjoy your spicy Brazilian coconut chicken.

Notes

  • For extra heat, add more bird’s eye chilies or increase the cayenne pepper slightly.
  • If you prefer a thicker sauce, simmer it longer after adding coconut milk to reduce further.
  • Use fresh ginger and garlic if available for more vibrant flavors.
  • Chicken thighs can be used instead of breasts for a juicier alternative, but adjust cooking times accordingly.
  • Serve with steamed jasmine rice or warm flatbreads to complement the creamy sauce.

Find it online: https://bitezly.com/spicy-brazilian-coconut-chicken-recipe-2/