Description
This Brazilian Coconut Chicken recipe features tender chicken breasts simmered in a rich and creamy coconut milk sauce infused with aromatic spices, garlic, ginger, and fresh bell peppers. It’s a flavorful, mildly spiced dish perfect for a comforting dinner served with lime wedges and garnished with fresh cilantro.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Aromatics and Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, diced
Liquids and Spices
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon curry powder
Garnish
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Season them evenly with salt, black pepper, and paprika to enhance flavor.
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and fresh ginger. Cook and stir until the onion turns translucent and fragrant, about 3 to 4 minutes.
- Brown the Chicken: Add the seasoned chicken pieces to the skillet. Cook them until they are browned on all sides, approximately 5 to 7 minutes, which locks in juices and builds flavor.
- Add the Bell Pepper: Stir in the diced red bell pepper and continue cooking for 2 to 3 minutes until the pepper softens slightly but retains some crispness.
- Pour in Coconut Milk and Broth: Lower the heat to medium-low, then add the coconut milk and chicken broth to the skillet. Stir in the curry powder thoroughly and bring the mixture to a gentle simmer.
- Simmer the Chicken: Allow the chicken and sauce to simmer gently for 15 to 20 minutes, letting the flavors meld and the chicken become tender and infused with the creamy sauce.
- Garnish and Serve: Remove the skillet from heat. Sprinkle chopped fresh cilantro over the dish, and serve hot with lime wedges on the side to add a bright, fresh citrus note.
Notes
- For a spicier version, add a pinch of cayenne pepper or chopped fresh chili when sautéing the aromatics.
- You can substitute chicken breasts with boneless thighs for a juicier texture.
- Serve this dish over steamed rice or with crusty bread to soak up the flavorful sauce.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- Make sure not to boil the coconut milk vigorously to prevent curdling; keep the heat low when simmering.
