Spicy Brazilian Coconut Chicken – Creamy & Flavorful Dinner
Bring bold Brazilian flavors to your table with this Spicy Coconut Chicken recipe! 🍗🥥 Tender chicken is simmered in a creamy coconut sauce with just the right kick of spice, making it the perfect balance of heat and comfort. This dish is easy to make, packed with flavor, and pairs beautifully with rice or warm bread. A must-try for anyone who loves global-inspired dinners!
Equipment
- Large skillet or sauté pan
- Cutting board and knife
- Measuring spoons and cups
- Wooden spoon or spatula
- Citrus juicer (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 jalapeño, diced (or chili flakes to taste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp chili flakes (optional)
- 1 cup diced tomatoes (fresh or canned)
- Juice of 1 lemon or lime
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Fresh cilantro, lime wedges, and toasted coconut for garnish
Instructions
Season & Sear Chicken:
- Season chicken with salt, pepper, and turmeric. Heat oil in a skillet over medium-high heat. Sear chicken until golden on both sides. Remove and set aside.
Sauté Aromatics:
- In the same pan, add onion, garlic, ginger, and jalapeño. Cook until softened and fragrant.
Add Tomatoes & Citrus:
- Stir in tomatoes and lemon/lime juice. Simmer until tomatoes break down.
Bloom Spices:
- Push mixture aside, add a splash of oil, and bloom cumin, coriander, and chili flakes for 30 seconds.
Add Coconut Milk:
- Stir in coconut milk. Simmer until sauce thickens slightly.
Finish Cooking:
- Return chicken to pan. Simmer covered for 10–15 minutes until fully cooked and tender.
Garnish & Serve:
- Top with cilantro, lime zest, and toasted coconut. Serve over rice, quinoa, or crusty bread.
Notes
- Use full-fat coconut milk for best texture and flavor.
- Adjust spice level by swapping jalapeño for habanero or omitting chili flakes.
- Make vegetarian by substituting chickpeas or tofu.
- Store leftovers in the fridge for up to 4 days or freeze for 2 months.
- Reheat gently on the stovetop with a splash of coconut milk to maintain creaminess.
- Blooming spices in oil is essential for deep, layered flavor.