Brazilian Coconut Chicken
A flavorful dish combining chicken, coconut milk, and spices for a comforting meal.
Equipment
- Large Pan Used for browning chicken and simmering sauce.
Ingredients
Main Ingredients
- 4 pieces Chicken breasts 600g
- 1 teaspoon Cumin
- 1 teaspoon Cayenne pepper
- 1 teaspoon Turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt and Pepper
- 0.5 tablespoon Ginger paste
- 0.5 tablespoon Garlic paste
- 3 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 pieces Green bird's eye chilies, sliced
- 3 medium Tomatoes, diced
- 1 tablespoon Lemon juice
- 1 can Coconut milk
- 1 bunch Fresh parsley, for garnish
Instructions
- In a bowl, mix together the cumin, cayenne pepper, turmeric, ground coriander, salt, and pepper. Add the chicken breasts and coat them well with the spice mixture.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chicken and cook for about 10 minutes on each side, or until browned. Once done, set the chicken aside.
- In the same pan, add the remaining tablespoon of olive oil. Add the sliced green chilies and chopped onion, frying until the onion becomes translucent.
- Stir in the garlic and ginger paste, cooking for an additional minute until fragrant.
- Add the diced tomatoes and lemon juice to the pan. Simmer for about 5 minutes, or until the tomatoes have softened.
- Pour in the coconut milk and stir to combine. Allow the mixture to simmer for another 5 minutes.
- Return the browned chicken to the pan along with any juices. Simmer for 8 minutes, ensuring the chicken is cooked through.
- Garnish with fresh parsley and serve with rice or flatbreads. Enjoy your delicious meal!
Notes
For a milder dish, reduce the amount of cayenne pepper or omit the green chilies. This dish pairs wonderfully with steamed rice or warm flatbreads for a complete meal.