What kind of chicken is best for this recipe?

For Brazilian Coconut Chicken, boneless and skinless chicken thighs are ideal. They remain tender and juicy during cooking, absorbing the rich flavors of coconut milk and spices. If you prefer, you can also use chicken breasts, but you'll need to monitor the cooking time closely to avoid drying them out.

Can I use other types of curry powder?

While Brazilian curry powder offers a unique flavor, feel free to experiment with Indian or Thai curry powders. Just keep in mind that they may have different heat levels and spice notes, so adjust the quantity to your taste preferences.

Is this dish suitable for meal prep?

Absolutely! Brazilian Coconut Chicken is perfect for meal prep. It stores well in the refrigerator for 3-4 days and can be easily reheated. Just be sure to keep the steamed rice separate until you're ready to serve.

What can I substitute for coconut milk?

If you're not a fan of coconut milk, you can substitute it with other non-dairy milk options like almond or soy milk. However, this will alter the flavor. For a creamier texture, consider using heavy cream or half-and-half, but bear in mind that this will make the dish richer.

Can I make this a vegetarian dish?

Yes, you can easily make this dish vegetarian by replacing the chicken with tofu or chickpeas. Simply sauté the tofu until golden brown before adding the curry powder and coconut milk. This will infuse the flavors throughout your protein, ensuring a delightful vegetarian option.

Brazilian Coconut Chicken: A Simple Recipe For Dinners

Ingredients

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1 lb boneless, skinless chicken thighs
1 can (13.5 oz) coconut milk
2 tablespoons Brazilian curry powder
1 diced onion
2 cloves minced garlic
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Steamed rice for serving

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Instructions

Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until softened (2-3 minutes).
Season chicken thighs with salt and pepper. Add to the skillet and brown on all sides (5-7 minutes).
Stir in Brazilian curry powder and cook for 1 minute to release its fragrant oils.
Pour in coconut milk, stirring to combine with chicken and spices to create a rich sauce.
Bring to a simmer, reduce heat to low, and cook for 20-25 minutes until chicken is tender and cooked through.
Serve over steamed rice and garnish with fresh cilantro.

Notes

Feel free to add vegetables like bell peppers, spinach, or snap peas for added nutrients and flavor. Consider adding sliced jalapeños for a spicy twist.

Author: Sarah Mitchell
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Brazilian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 300mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 26g
Cholesterol: 85mg