Description
Bursting with bold flavors, this Spicy Brazilian Coconut Chicken is a delectable weeknight dinner that’s quick and easy to prepare. Tender chicken simmered in a rich, creamy coconut curry sauce for a mouthwatering meal.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 can (13.5 oz) full-fat coconut milk
– 1 tablespoon curry powder
– 1 teaspoon paprika
– 1 teaspoon chili powder
– 1 teaspoon garlic powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (or to taste)
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Chopped fresh cilantro for garnish
Instructions
1. – In a small bowl, combine the curry powder, paprika, chili powder, garlic powder, cumin, and cayenne pepper. Set aside.
2. – Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned, about 5 minutes.
3. – Add the onion and garlic to the skillet and cook for 2-3 minutes, until fragrant.
4. – Sprinkle the spice mixture over the chicken and onions, and stir to coat evenly.
5. – Pour in the coconut milk and stir to combine. Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
6. – Season with salt and pepper to taste.
7. – Serve the Spicy Brazilian Coconut Chicken over rice or with your favorite sides, garnished with fresh chopped cilantro.
Notes
– For a milder version, reduce the amount of cayenne pepper.
– Substitute boneless, skinless chicken breasts if preferred.
– Serve with steamed vegetables, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian