Description
This Spicy Brazilian Coconut Chicken is a bold, flavorful dish featuring tender chicken simmered in a creamy, spiced coconut sauce. Infused with aromatic garlic, ginger, and a touch of heat from red pepper flakes, this dish is perfectly balanced with the richness of coconut milk and the brightness of fresh lime juice. Serve it over rice or with crusty bread to soak up every delicious bite!
Ingredients
Scale
For the Chicken:
- 1 ½ lbs chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
For the Sauce:
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- 1 can (14 oz) coconut milk (full fat for creaminess)
- ½ cup diced tomatoes (or crushed tomatoes)
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
1. Sear the Chicken:
- Season the chicken pieces with salt, pepper, smoked paprika, and cumin.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
2. Build the Sauce:
- In the same skillet, add the onion and cook until soft (about 3 minutes).
- Stir in the garlic, ginger, and red pepper flakes, cooking for 30 seconds until fragrant.
- Add turmeric, coriander, and tomato paste, stirring for another minute.
3. Simmer the Chicken:
- Pour in the coconut milk, diced tomatoes, and brown sugar, stirring to combine.
- Return the chicken to the skillet, reduce heat, and let it simmer uncovered for 10-15 minutes until the sauce thickens and the chicken is fully cooked.
- Stir in lime juice and half of the cilantro.
4. Serve and Garnish:
- Serve hot over steamed rice or with warm naan bread.
- Garnish with the remaining fresh cilantro and extra lime wedges on the side. Enjoy!
Notes
- Make it Milder: Reduce or omit the red pepper flakes for a less spicy version.
- Vegetarian Option: Substitute chickpeas or tofu for the chicken.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Brazilian, Spicy, Comfort Food
Nutrition
- Serving Size: 4 servings
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 26g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 38g
Keywords: Brazilian Coconut Chicken, Spicy Chicken Curry, Creamy Coconut Chicken, Easy One-Pan Chicken