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.
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:
Like this recipe? You’ll love these too:
- Beef Madras Curry: A classic recipe fueled by bird’s eye chilies.
- Tonkatsu Kare: This pork cutlet curry will have you craving more.
- Thai Seafood Curry With Jasmine Rice: Chock full of seafood, so come with an appetite.
Brazilian Coconut Chicken Curry
Ingredients
- 1 tablespoon olive oil
- 4 chicken breasts cut into chunks
- 1/2 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic crushed
- 1 teaspoon ginger finely chopped
- 1 scotch bonnet pepper feel free to adjust to a milder red chili pepper
- 1 onion chopped
- 1 cup chopped tomatoes
- 1 can coconut milk 15 ounce can
- 1 lime juice only
- 1/2 cup parsley chopped
Instructions
- 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!