Brazilian Coconut Chicken Curry
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast fillets
- salt and freshly ground black pepper, to taste
- 1 onion, diced
- 1 tablespoon finely grated fresh ginger
- 2 green chillies, seeded and diced
- 2 cloves garlic, crushed
- 3 tomatoes, seeded and diced
- 400ml light coconut milk
- 1 bunch fresh coriander, diced
Preparation:15min › Cook:40min › Ready in:55min
- In a medium bowl, mix the cumin, cayenne pepper, turmeric and coriander. Place the chicken in the bowl, season with salt and pepper, then rub on all sides with the spice mixture.
- Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Place the chicken in the frying pan and cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
- Heat the remaining olive oil in the frying pan. Add the onion, ginger, chillies and garlic and cook and stir for 5 minutes, or until tender. Add the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk and simmer for 5 minutes, adding the chicken at the end to heat through. Garnish with the fresh coriander.
Used different ingredients. Had no fresh tomatoes or light coconut milk, so sustituted tinned diced tomatoes and a can of coconut cream. It worked perfectly. - 05 Nov 2008
Great recipe. I also left the chicken simmering in the sauce for about 45 minutes. During that time I made Mexican Rice (recipe from this site) and they compliment each other very well. Easy to make and brilliant. - 01 Dec 2012
Something else. Not sure why CHOUGHTON tweaked this recipe with basil instead of parsley, (it doesn't have parsley in it) it has coriander which is perfectly matched to the coconut milk & spices. I think it's a great flavour combination. - 15 Oct 2009