Description
A fragrant and spicy Brazilian dish featuring tender chicken simmered in coconut milk with ginger, garlic, turmeric, and jalapeño.
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 boneless skinless chicken breasts
- 3 tablespoons oil (coconut oil or olive oil)
- 1 medium onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 tablespoon fresh ginger, chopped
- 3 cloves garlic, minced
- 3 medium tomatoes, chopped small
- 2 tablespoons lemon juice, freshly squeezed
- 14 ounces (about 400 ml) unsweetened coconut milk
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- In a large bowl, mix together cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper.
- Add the chicken breasts to the spice mixture and rub to coat the chicken thoroughly.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Brown the chicken on both sides until cooked through (about 6–8 minutes per side). Remove and keep warm.
- Add the remaining oil to the skillet. Sauté the chopped onion, jalapeño, ginger, and garlic until the onion is soft and translucent (approx. 5 minutes).
- Add the chopped tomatoes and lemon juice. Season with a little salt and pepper. Cook until tomatoes soften, about 5 minutes.
- Pour in the coconut milk. Stir and bring to a simmer. Let the sauce thicken slightly over about 5 minutes.
- Return the chicken to the skillet (along with any juices). Reduce heat to low and let everything cook together for another 5 minutes so flavors meld.
- Garnish with fresh parsley or cilantro. Serve.
Notes
- Adjust the heat by using less cayenne or omitting the seeds in the jalapeño if desired.
- Use chicken thighs instead of breasts for more juiciness, adjusting cooking time accordingly.
- Unsweetened coconut milk is best to avoid extra sweetness; full-fat will give richness but lighter versions reduce fat.
- Garnish with cilantro or parsley, and a squeeze of lime adds brightness.
- Reheats well; store in refrigerator for 3–5 days. Can freeze for longer storage.
Nutrition
- Serving Size: 1 serving (¼ recipe)
- Calories: 549.9 kcal
- Sugar: 5 g
- Sodium: 723.5 mg
- Fat: 34.1 g
- Saturated Fat: 24 g
- Unsaturated Fat: 10.1 g
- Trans Fat: 0.03 g
- Carbohydrates: 11.7 g
- Fiber: 2.3 g
- Protein: 46.4 g
- Cholesterol: 145 mg
