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Brazilian Coconut Chicken Curry Recipe

This is a spicy chicken curry recipe which will please your taste buds; the brazilian interpretation of a curry, rather innovative ... Since the portuguese have had a strong colonial presence in India, up until as recent as 1961, it is not surprising to see Brazil creating their own version of this deliciously spicy dish...







Ingredients (for four guests):

* 1 teaspoon cumin
* 1 teaspoon cayenne pepper
* 1 teaspoon turmeric
* 1 tablespoon curry powder
* 2 tablespoons olive oil, used throughout the recipe
* 4 chicken breasts
* Salt and freshly ground pepper
* 1 onion, chopped
* 1 tablespoon minced fresh ginger
* 2 green bell peppers, seeded and diced
* 2 cloves garlic, minced
* 3 tomatoes, seeded and diced
* 1 can (14 oz.) of light coconut milk
* 1 bunch fresh cilantro, washed and chopped

Preparation:

1) In a bowl, combine the cumin, cayenne, turmeric and coriander. Add chicken, salt, pepper, and coat it well by mixing it well with the spices in the bowl.

2) Heat one tablespoon oil in a saucepan over medium heat and cook the chicken for 10 to 15 minutes, until no longer pink. Cook long enough for it to be well done yet do not overcook; take out the chicken from the saucepan and set aside.

3) Heat the remaining olive oil to saucepan and sauté onion, ginger, peppers and garlic for 5 minutes or until tender.

4) Add tomatoes and cook for 5-8 minutes. Pour the coconut milk on the preparation and simmer 5 minutes; Put back the chicken after cooking the curry to warm it back up.

Prepare each individual plate, serve with white rice, garnishing with fresh coriander.