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Brazilian Coconut Chicken Curry
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Brazilian Coconut Chicken Curry

Course dinner
Keyword Jalapeno Pepper, Scotch Bonnet Pepper, Serrano Pepper
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 257kcal

Ingredients

  • 1 tablespoon olive oil
  • 4 chicken breasts cut into chunks
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic crushed
  • 1 teaspoon ginger finely chopped
  • 1 scotch bonnet pepper feel free to adjust to a milder red chili pepper
  • 1 onion chopped
  • 1 cup chopped tomatoes
  • 1 can coconut milk 15 ounce can
  • 1 lime juice only
  • 1/2 cup parsley chopped

Instructions

  • Place a pan over medium high heat and heat the olive oil.
  • Cook the chicken breasts in the oiled pan for 10 minutes, flipping once or twice to ensure an even cook.
  • Add the salt, coriander, turmeric, cayenne pepper powder, onion powder, garlic, ginger, chili, and onion. Stir to combine and continue cooking the chicken for approximately 5 minutes.
  • Lower the heat to medium and add the tomatoes and coconut milk. Simmer the mix for 10 minutes.
  • Add the lime juice and stir to combine.
  • Remove from the heat and sprinkle the curry with the fresh chopped parsley.
  • Serve over some boiled rice and enjoy immediately!

Video

Nutrition

Calories: 257kcal | Carbohydrates: 6g | Protein: 26g | Fat: 15g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 329mg | Potassium: 651mg | Fiber: 1g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 3mg