Brazilian Coconut Chicken
Servings: 4 servings
Calories: 621kcal
This Brazilian coconut chicken recipe has succulent chicken simmered in a luscious coconut milk sauce, infused with aromatic spices, delivering a perfect balance of savory and creamy notes. A low carb, dairy-free and gluten-free dish ready in 30 minutes.
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Ingredients
- 4 chicken breasts, skinless and boneless
- 14 oz coconut milk, canned
- 1 cup chopped tomatoes
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 jalapeno, deseeded
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, peeled and chopped
- ½ medium yellow onion
- 1 tablespoon lemon juice
Instructions
- In a large bowl, mix the cayenne pepper, turmeric, coriander, cumin, salt and pepper.
- Add the chicken breasts and coat thoroughly with the spices. This can be covered and left in the fridge to marinade for 30 minutes if you wish.
- Place the jalapeno, grated ginger and garlic into a food processor. Pulse until finely chopped, then add the lemon juice to bring the mixture into a paste.
- Heat the olive oil in a large skillet or pan over a medium heat. Add the chicken breasts and cook for about 6 minutes each side until browned. Remove the chicken from the pan and set aside.
- Sauté the onions until translucent.
- Add the jalapeno mixture and cook for 2 minutes, stirring thoroughly.
- Add the chopped tomatoes and cook for 5 minutes.
- Add the coconut milk, stir to mix and then return the chicken breasts to the skillet. Cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
- Serve and enjoy!
Notes
Makes 4 servings of one chicken breast each.
Nutrition
Serving: 1serving | Calories: 621kcal | Carbohydrates: 14g | Protein: 51g | Fat: 23g | Fiber: 4g | Net Carbohydrates: 10g