Brazilian Coconut Chicken Curry

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Full of flavor and spice, Brazilian coconut chicken curry is smooth, creamy, and as fiery as you’d like it to be. Lime, turmeric, fresh ginger, and, of course, coconut share center stage with the chili pepper of your choice.

Brazilian coconut chicken curry in the pan, ready for serving

If you are here for the heat (our expectation!), the scotch bonnet is a perfect pairing with Brazilian coconut chicken curry. It has the habanero-level heat that’ll light up your taste buds, along with a delicious fruitiness. It works so well paired against the creamy and tropical taste of coconut.

If you want to make your Brazilian coconut chicken curry a little (or a lot) tamer, you have options. We recommend keeping to red chilies to get the beautiful yellow and red colors on the plate. Red jalapeños or serranos work for a dish with a more moderate spiciness. Or opt for sweet peppers and omit the heat altogether. Something as simple as bell peppers will work. Note: there’s still cayenne pepper powder in the recipe, so there will still be some heat here unless that’s omitted as well. Or try using milder paprika instead.

Serve it with boiled rice or some flatbreads. If you have leftovers, you can even add some chicken broth and transform that delicious curry sauce into a hearty soup. It’s a great way to extend the life of this meal. Make it on a Sunday and enjoy the leftovers as a soup throughout the week!

See it being made:

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Brazilian Coconut Chicken Curry

Brazilian Coconut Chicken Curry

5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner
Servings 8 servings
Calories 257 kcal



  • Place a pan over medium high heat and heat the olive oil.
  • Cook the chicken breasts in the oiled pan for 10 minutes, flipping once or twice to ensure an even cook.
  • Add the salt, coriander, turmeric, cayenne pepper powder, onion powder, garlic, ginger, chili, and onion. Stir to combine and continue cooking the chicken for approximately 5 minutes.
  • Lower the heat to medium and add the tomatoes and coconut milk. Simmer the mix for 10 minutes.
  • Add the lime juice and stir to combine.
  • Remove from the heat and sprinkle the curry with the fresh chopped parsley.
  • Serve over some boiled rice and enjoy immediately!


Calories: 257kcalCarbohydrates: 6gProtein: 26gFat: 15gSaturated Fat: 10gTrans Fat: 1gCholesterol: 72mgSodium: 329mgPotassium: 651mgFiber: 1gSugar: 2gVitamin A: 505IUVitamin C: 15mgCalcium: 38mgIron: 3mg
Keyword Jalapeno Pepper, Scotch Bonnet Pepper, Serrano Pepper
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on June 29, 2023 to include new content.
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