Spicy Brazilian Coconut Chicken Recipe
This Spicy Brazilian Coconut Chicken recipe features tender chicken breasts marinated in a vibrant blend of cumin, cayenne pepper, turmeric, and coriander, then cooked in a rich and creamy coconut milk sauce infused with ginger, garlic, fresh tomatoes, and green chilies. Perfectly balanced with a hint of lemon juice and garnished with fresh parsley, this dish delivers a delightful fusion of bold flavors that pairs wonderfully with rice or flatbreads.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Brazilian
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 tablespoon Olive oil
- 1 Medium onion, diced
- 2 Green birds eye chilies, sliced
- 3 medium Tomatoes, diced
- 1 tablespoon Lemon juice
- 1 tin (about 400ml) Coconut milk
- Parsley to garnish
Instructions
- Marinate the Chicken: In a bowl, combine cumin, cayenne pepper, turmeric, ground coriander, salt, and pepper. Add the chicken breasts and coat them thoroughly in the spice mixture to infuse the flavors.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large pan over medium heat. Fry the chicken breasts until they are browned on both sides, approximately 10 minutes per side. Remove the chicken and set aside.
- Sauté Onions and Chilies: In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced green chilies and diced onions, frying until the onions become translucent and soft.
- Add Ginger and Garlic: Mix in the ginger and garlic paste and fry the mixture until fragrant, about 1-2 minutes, enhancing the aroma and depth of the sauce.
- Cook the Tomatoes: Add the diced tomatoes along with the lemon juice to the pan. Simmer the mixture until the tomatoes have softened and started to break down, roughly 5 minutes, creating a flavorful base for the sauce.
- Add Coconut Milk: Pour the coconut milk into the pan and stir to combine with the tomato mixture. Allow it to simmer gently for another 5 minutes so the sauce thickens slightly and flavors meld.
- Simmer Chicken in Sauce: Return the browned chicken breasts to the pan, including any juices they released. Simmer everything together for 8 minutes, letting the chicken absorb the coconut sauce’s spicy and creamy flavors.
- Garnish and Serve: Sprinkle chopped parsley over the dish to add a fresh herbal note. Serve the spicy Brazilian coconut chicken hot with your choice of rice or flatbreads for a complete meal. Enjoy!
Notes
- You can adjust the level of spiciness by reducing or increasing the cayenne pepper and birds eye chillies.
- This dish pairs beautifully with steamed white rice or warm flatbreads like naan or roti.
- If desired, substitute chicken breasts with thighs for juicier and more flavorful meat.
- Ensure the coconut milk is full-fat for a richer sauce, but light coconut milk can be used for a lower calorie option.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently on the stovetop.
