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Spicy Brazilian Coconut Chicken Recipe

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4.1 from 9 reviews

This Spicy Brazilian Coconut Chicken recipe combines tender chicken breasts with a vibrant blend of spices and creamy coconut milk, creating a rich and flavorful dish inspired by Brazilian cuisine. Perfectly balanced with heat from cayenne and green chilies and aromatic notes from turmeric, cumin, and coriander, this dish is ideal served over rice or with flatbreads for a comforting 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, diced
  • 2 Green birds eye chillies, sliced
  • 3 medium tomatoes, diced
  • 1 tablespoon Lemon juice

Other Ingredients

  • 3 tablespoons olive oil
  • 1 tin Coconut milk (approx. 400ml)
  • Parsley to garnish

Instructions

  1. Prepare the spice mix and coat chicken: In a bowl, combine cumin, cayenne pepper, turmeric, ground coriander, salt, and pepper. Add chicken breasts and thoroughly coat them in the spice mixture, ensuring all sides are covered.
  2. Brown the chicken: Heat 2 tablespoons of olive oil in a large pan over medium heat. Fry the spiced chicken breasts for about 10 minutes on each side until nicely browned. Once cooked, remove the chicken and set aside.
  3. Sauté aromatics: Add the remaining 1 tablespoon of olive oil to the pan. Add sliced green birds eye chillies and diced onion, cooking until the onions become translucent and soft.
  4. Add garlic and ginger paste: Stir in garlic and ginger paste, frying until fragrant to release their intense flavors.
  5. Cook tomatoes and add lemon juice: Incorporate the diced tomatoes and lemon juice into the pan. Simmer until the tomatoes have softened and broken down slightly, about 5 minutes.
  6. Add coconut milk and simmer: Pour in the coconut milk and stir to combine all ingredients well. Let the mixture simmer gently for an additional 5 minutes to blend flavors.
  7. Return chicken to pan and finish cooking: Place the browned chicken back into the pan along with any juices released. Simmer the chicken in the coconut sauce for 8 minutes to ensure it is fully cooked and infused with flavors.
  8. Garnish and serve: Sprinkle chopped parsley on top as garnish. Serve the spicy Brazilian coconut chicken hot, ideally accompanied by steamed rice or flatbreads for a complete meal. Dig in!

Notes

  • Adjust the amount of cayenne pepper and green chillies to control the heat level according to your preference.
  • Ensure chicken is cooked through by checking that internal temperature reaches 165°F (74°C) before serving.
  • This dish pairs well with plain basmati rice or warm flatbreads to soak up the creamy sauce.
  • For a thicker sauce, simmer uncovered until desired consistency is reached.
  • Use fresh parsley for garnish, but cilantro can be an alternative depending on taste.

Find it online: https://bitezly.com/spicy-brazilian-coconut-chicken-recipe-3/