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Coconut Chicken Curry

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Coconut Chicken Curry offers a perfect balance of spice, creaminess, and protein in one approachable skillet meal. This recipe features chicken breasts coated in a fragrant blend of warm spices including cumin, turmeric, and coriander, creating a flavorful foundation. What makes this curry special is its silky coconut milk base, which mellows the heat from the jalapeño and cayenne while creating a rich, satisfying sauce that coats each piece of chicken. Fresh ingredients like ginger, garlic, and tomatoes add layers of flavor and texture, while a squeeze of fresh lemon juice brightens everything with a subtle acidity. Ready in about 30 minutes using simple ingredients, this curry delivers restaurant-quality flavors without complicated techniques or hard-to-find ingredients. Perfect for weeknight dinners yet impressive enough for guests, this versatile dish can be adjusted for heat preference and pairs beautifully with rice or naan bread.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Thu, 13 Mar 2025 15:40:15 GMT
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A bowl of chicken with a spicy sauce. pin it
A bowl of chicken with a spicy sauce. | myhomemaderecipe.com

This spicy Brazilian coconut chicken transforms ordinary poultry into a fragrant, creamy dish that balances heat with richness in every forkful. The velvety coconut milk tames the warmth of the spices, while fresh ginger, garlic, and aromatic spices create layers of flavor that develop beautifully as they simmer together. Make extra sauce - you'll want to drizzle it over everything from rice to roasted vegetables!

I first made this recipe when hosting friends who love bold flavors but have different spice tolerances. Everyone raved about it – even my spice-averse mother-in-law cleaned her plate and asked for the recipe!

Key Ingredients

  • Cumin: Earthy spice that forms the foundation of the dish.
  • Cayenne Pepper: Provides a gentle heat that builds with each bite.
  • Coconut Milk: Opt for full-fat for the creamiest sauce.
  • Fresh Ginger: Brings a warming zing and depth of flavor.
  • Jalapeños: Adds both freshness and heat.
  • Boneless Chicken: Thighs provide the best texture and absorption of spices.

Cooking Instructions

Create your spice blend: Mix cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper in a bowl.

Massage into chicken: Coat each piece thoroughly for maximum flavor absorption.

Sear until golden: Heat oil and cook chicken until deeply golden and fragrant.

Develop flavor: Remove chicken and cook aromatics in the same pan, scraping up browned bits.

Create the sauce: Pour in coconut milk and stir until smooth and fragrant.

Simmer chicken: Return chicken to the pan, nestling it into the sauce.

Finish with fresh herbs: Stir in some herbs and garnish with extra before serving.

A bowl of chicken with sauce. pin it
A bowl of chicken with sauce. | myhomemaderecipe.com

Brazilian Culinary Heritage

Brazilian cooking blends Indigenous flavors with Portuguese colonial influences, creating rich dishes like this one, often featuring coconut and spice.

The Magic of Coconut Milk

Coconut milk enhances spice dispersion while mellowing heat, creating a balanced and flavorful dish.

One-Pan Cooking Benefits

Cooking everything in one pan builds layers of flavor that make each bite more delicious than the last.

Serving Suggestions

Pair with rice or polenta and serve with pickled vegetables for a refreshing contrast.

The Nutritional Profile

With protein from chicken, healthy fats from coconut milk, and anti-inflammatory properties from turmeric and ginger, this dish is both nourishing and delicious.

A bowl of chicken with herbs and spices. pin it
A bowl of chicken with herbs and spices. | myhomemaderecipe.com

This Brazilian coconut chicken exemplifies how humble ingredients can create an extraordinary dish. The warming spices and creamy coconut make it perfect for both comforting family meals and sophisticated entertaining.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts for this Coconut Chicken Curry?
Yes, boneless skinless chicken thighs work wonderfully in this recipe and often result in even more tender meat. Cook them for about the same time (6-8 minutes per side), but use an instant-read thermometer to ensure they reach 165°F.
→ How can I make this curry spicier or milder?
To increase the heat, add more cayenne pepper, keep the seeds in the jalapeño, or add a chopped serrano pepper. For a milder version, reduce or omit the cayenne pepper, use only half a jalapeño, and make sure to remove all seeds.
→ What can I serve with this Coconut Chicken Curry?
This curry pairs perfectly with basmati rice, naan bread, or cauliflower rice for a lower-carb option. A side of cucumber yogurt salad (raita) also complements the spices nicely.
→ Can I make this curry ahead of time?
Yes, this curry actually tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3-5 days, or freeze for up to 3 months.
→ Can I substitute the fresh tomatoes with canned tomatoes?
Absolutely! You can use one 14.5 oz can of diced tomatoes (drained) in place of the fresh tomatoes. This is a great option when fresh tomatoes aren't in season or readily available.

Coconut Chicken Curry

This simple Coconut Chicken Curry combines tender chicken with aromatic spices, jalapeño, and creamy coconut milk for a flavorful one-skillet dinner that's ready in 30 minutes.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Indian-inspired

Yield: 4 Servings (4 chicken breasts with sauce)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Spice Blend

01 1 teaspoon ground cumin
02 1 teaspoon cayenne pepper
03 1 teaspoon turmeric
04 1 teaspoon ground coriander
05 ½ teaspoon garlic powder
06 1 teaspoon salt
07 ½ teaspoon black pepper (or to taste)

→ Main Ingredients

08 4 boneless, skinless chicken breasts
09 3 tablespoons olive oil or coconut oil, divided
10 1 medium onion, chopped
11 1 jalapeño pepper, seeded and chopped
12 1 tablespoon fresh ginger, finely chopped
13 3 cloves garlic, minced
14 3 medium tomatoes, chopped
15 2 tablespoons freshly squeezed lemon juice
16 1 can (14 ounces) unsweetened coconut milk
17 2 tablespoons fresh parsley or cilantro, chopped

Instructions

Step 01

In a large mixing bowl, combine all your aromatic spices - the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper. Mix them thoroughly to create a uniform spice blend. These spices are the heart of your curry, providing its distinctive color and flavor profile.

Step 02

Add the chicken breasts to the bowl with the spice mixture. Using your hands, thoroughly rub the spices all over each piece of chicken, ensuring they're completely coated on all sides. This direct contact between the spices and protein allows the flavors to penetrate the meat more effectively than if they were just added to the sauce later.

Step 03

Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is shimmering, carefully add your spice-rubbed chicken breasts. Cook until they develop a beautiful golden-brown crust and are cooked through, about 6-8 minutes per side. The exact time will depend on the thickness of your chicken breasts. Once cooked, transfer them to a plate and cover loosely with aluminum foil to keep warm while retaining moisture.

Step 04

In the same skillet (no need to clean it - those leftover spices and chicken bits add flavor!), add the remaining tablespoon of oil. Once hot, add the chopped onion, jalapeño, ginger, and garlic. Sauté this aromatic mixture until the onions become soft and translucent, about 5 minutes, stirring occasionally to prevent burning.

Step 05

Add the chopped tomatoes and lemon juice to the skillet, along with a pinch more salt and pepper to taste. Cook for 5 more minutes, stirring occasionally, until the tomatoes soften and begin to break down. Their natural juices will help deglaze the pan, incorporating all those flavorful bits from cooking the chicken.

Step 06

Pour in the unsweetened coconut milk and stir well to combine. Allow the sauce to simmer gently for about 5 minutes until it begins to thicken slightly. The coconut milk will transform the tomato base into a rich, creamy curry sauce with a beautiful golden-orange color.

Step 07

Carefully place the chicken breasts back into the skillet, along with any juices that have accumulated on the plate. Reduce the heat to low and simmer everything together for another 5 minutes. This final cooking time allows the chicken to absorb some of the curry flavors while remaining juicy and tender.

Step 08

Just before serving, sprinkle the fresh chopped parsley or cilantro over the dish to add color and a fresh, herbaceous note. Serve your coconut chicken curry hot, ideally with rice or naan bread to soak up all that delicious sauce.

Notes

  1. This coconut chicken curry combines warm spices with creamy coconut milk for a dish that's both comforting and exotic.
  2. Adjust the heat level by modifying the amount of cayenne pepper and jalapeño - for a milder version, reduce these ingredients; for more heat, add extra or include some of the jalapeño seeds.
  3. Leftovers keep well for 3-5 days in the refrigerator and the flavors often deepen and improve overnight, making this a great make-ahead meal.

Tools You'll Need

  • Large mixing bowl
  • Large skillet or frying pan
  • Sharp knife and cutting board
  • Measuring spoons
  • Aluminum foil

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 622
  • Total Fat: 41 g
  • Total Carbohydrate: 15 g
  • Protein: 52 g