Description
This Spicy Brazilian Coconut Chicken is a flavorful and aromatic dish combining bold spices with creamy coconut milk for a rich, comforting meal. Perfectly seared chicken breasts simmer in a spicy tomato and coconut sauce infused with cumin, cayenne, turmeric, coriander, and fresh ginger, finished with a zesty splash of lemon juice and fresh parsley.
Ingredients
Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper (or to taste)
Main Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon fresh ginger, chopped
- 3 cloves garlic, minced
- 3 medium tomatoes, chopped small
- 2 tablespoons freshly squeezed lemon juice
- 14 ounces unsweetened coconut milk
- 2 tablespoons fresh parsley, chopped or cilantro
Instructions
- Mix the spices: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper thoroughly to create a balanced spice blend for the chicken.
- Season and sear the chicken: Add the chicken breasts to the spice mixture and rub each piece well to ensure an even coating. Heat 2 tablespoons of oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook for 6 to 8 minutes on each side until browned and cooked through. Remove from skillet and keep warm covered with foil.
- Sauté the vegetables: Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat. Add chopped onion, jalapeno, ginger, and garlic, cooking until the onion becomes soft and translucent—approximately 5 minutes.
- Add tomatoes and lemon juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season lightly with salt and pepper, and cook the mixture for an additional 5 minutes until the tomatoes soften and meld with the aromatics.
- Simmer with coconut milk: Pour in the coconut milk and bring the sauce to a gentle simmer. Continue to cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Combine with chicken: Return the cooked chicken breasts along with any accumulated juices back into the skillet. Reduce heat to low and simmer for another 5 minutes so the chicken can absorb the flavors of the sauce.
- Serve: Garnish the dish with fresh chopped parsley or cilantro and serve immediately, accompanied by your favorite sides.
Notes
- For a milder dish, reduce or omit the cayenne pepper and jalapeno.
- You can substitute boneless chicken thighs for a juicier alternative.
- Serve with rice or crusty bread to soak up the delicious sauce.
- This dish reheats well and flavors deepen after a day.
- Ensure to cook chicken thoroughly to an internal temperature of 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
