Description
This bold and creamy coconut chicken recipe brings Brazilian-inspired spice to your skillet with rich coconut milk, warming aromatics, and a kick of cayenne.
Ingredients
Protein:
4 boneless, skinless chicken breasts (or thighs)
Spice Blend:
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp cayenne pepper (adjust to taste)
½ tsp garlic powder
1 tsp salt
½ tsp black pepper
Aromatics & Veggies:
1 Tbsp olive oil or coconut oil
1 medium onion, chopped
1 jalapeño, seeded and diced
1 Tbsp fresh ginger, minced
3 garlic cloves, minced
2–3 medium tomatoes, chopped
Sauce & Finish:
14 oz unsweetened coconut milk
2 Tbsp lemon juice (or lime juice)
Fresh parsley or cilantro, chopped (for garnish)
Instructions
Season the chicken: Mix spices (cumin, coriander, turmeric, cayenne, garlic powder, salt, pepper) and rub over chicken.
Brown the chicken: Heat oil in a large skillet and sear chicken on both sides (6–8 minutes per side). Remove and tent with foil.
Sauté aromatics: In the same skillet, cook onion, jalapeño, garlic, and ginger until fragrant and softened—about 5 minutes.
Add tomatoes and citrus: Stir in chopped tomatoes and lemon juice. Cook until tomatoes soften, about 5 minutes.
Simmer sauce: Add coconut milk, scraping up any browned bits. Bring to a gentle simmer.
Finish cooking: Return chicken and juices to the pan. Simmer on low for 10–15 minutes until the chicken is fully cooked and the sauce thickens.
Garnish and serve: Top with fresh parsley or cilantro and a squeeze of lime. Serve hot.
Notes
Swap chicken breasts for thighs for juicier results.
Adjust cayenne and jalapeño to taste.
Serve with jasmine rice, mashed potatoes, or cauliflower rice.
Add vegetables like bell peppers for a nutrient boost.
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Category: Main Course
- Method: One-Pot / Stovetop
- Cuisine: Brazilian-Inspired
