Description
A quick and flavorful guide to making Spicy Brazilian Coconut Chicken that balances creamy coconut and spicy notes. Perfect for any weeknight dinner.
Ingredients
Scale
- 4 bone-in chicken thighs
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 red chilies, deseeded and sliced
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- 1–2 tsp curry powder
- 1 tsp paprika
- 1/2 tsp cumin
- Juice of 1 lime
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Prep your mise en place by chopping onions, mincing garlic, slicing chilies, measuring spices, and opening coconut milk.
- Season the chicken thighs with salt, pepper, and curry powder. Heat olive oil in a skillet over medium-high heat and sear the thighs for 4-5 minutes on each side until golden brown. Set aside.
- Add more oil if needed, then sauté the onion, garlic, and sliced chilies for 2-3 minutes until softened.
- Stir in tomato paste, extra curry powder, paprika, and cumin and cook briefly to deepen flavors.
- Pour in the coconut milk and lime juice; stir and let simmer for 5 minutes.
- Return the chicken to the skillet, skin-side down, cover, and simmer gently for 25-30 minutes until fully cooked.
- Remove chicken, let rest for 5 minutes, then spoon sauce over the top and garnish with cilantro.
Notes
For a lower-fat option, use light coconut milk. Adjust chilies based on desired heat level. Serve over rice or with sautéed greens.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Searing & Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg