Brazilian Coconut Chicken

Why You’ll Love This Recipe

This Poulet au lait de coco recipe brings a delightful blend of spices and creamy coconut milk, offering a savory, aromatic, and perfectly balanced dish. It’s easy to make, incredibly flavorful, and an excellent choice for anyone craving something comforting and a bit exotic. The combination of cumin, coriander, and coconut milk makes this dish a rich and satisfying experience. Plus, it’s a great way to add some international flair to your dinner table.

Ingredients

• 1 teaspoon cumin powder

• 1 teaspoon cayenne pepper

• 1 teaspoon turmeric

• 1 teaspoon coriander powder

• 4 chicken fillets

• 1 onion

• 2 green chilies

• 3 garlic cloves

• 3 tomatoes

• 1 tablespoon freshly grated ginger

• 400ml light coconut milk (canned)

• 1 bunch of fresh coriander

• 2 tablespoons olive oil

• Salt and pepper to taste

Directions

1. Marinate the Chicken: In a bowl, mix cumin, cayenne, turmeric, and coriander. Add the chicken fillets, season with salt and pepper, and coat well with the spice mixture.

2. Cook the Chicken: Heat 1 tablespoon of olive oil in a pan over medium heat. Cook the chicken for 10–15 minutes, until browned. Remove the chicken and set aside.

3. Prepare Vegetables: Peel and chop the onion. Deseed and dice the chilies. Peel and mince the garlic. Deseed and crush the tomatoes.

4. Cook the Base: Heat the remaining oil in the same pan and sauté the onion, ginger, chilies, and garlic for about 5 minutes until softened. Add the tomatoes and cook for another 5-8 minutes.

5. Add Coconut Milk: Pour in the coconut milk and let it simmer for another 5 minutes.

6. Reheat the Chicken: Add the cooked chicken fillets to the pan to heat through. Garnish with freshly chopped coriander and serve.

Servings and Timing

• Servings: 4

• Preparation Time: 20 minutes

• Cooking Time: 40 minutes

• Total Time: 1 hour

Variations

• Spicy Version: For a spicier kick, increase the amount of cayenne pepper or add more chilies.

• Vegetarian Option: Substitute the chicken with tofu or chickpeas for a vegetarian version.

• Coconut Milk Substitute: If you prefer a lighter version, use regular coconut milk or coconut cream, depending on your desired richness.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days.

• Reheating: Reheat the dish on the stove over low heat or in the microwave until heated through.

FAQs

• Can I use chicken thighs instead of fillets?
  Yes, chicken thighs would work well, adding more tenderness and flavor.

• Can I make this dish in advance?
  Yes, this dish can be made ahead and stored in the fridge. The flavors often deepen after a day.

Conclusion

Poulet au lait de coco is a fantastic dish that combines warmth and richness from the coconut milk with the aromatic spices that make it stand out. Whether you’re looking to impress guests or enjoy a cozy meal at home, this easy recipe will surely become a favorite. Pair it with a side of rice, and you’ve got a meal that’s both satisfying and full of flavor.

Brazilian Coconut Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

This dish combines tender chicken fillets with aromatic spices and creamy coconut milk, creating a rich, flavorful, and comforting meal. Perfect for adding some international flair to your dinner!

• Total Time: 1 hour
• Yield: 4 servings

Ingredients

1 teaspoon cumin powder

1 teaspoon cayenne pepper

1 teaspoon turmeric

1 teaspoon coriander powder

4 chicken fillets

1 onion, peeled and chopped

2 green chilies, deseeded and diced

3 garlic cloves, peeled and minced

3 tomatoes, deseeded and crushed

1 tablespoon freshly grated ginger

400ml light coconut milk (canned)

1 bunch fresh coriander, chopped

2 tablespoons olive oil

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

• Marinate the Chicken: In a bowl, mix cumin, cayenne, turmeric, and coriander. Add the chicken fillets, season with salt and pepper, and coat them well with the spice mixture.

• Cook the Chicken: Heat 1 tablespoon of olive oil in a pan over medium heat. Cook the chicken for 10-15 minutes until browned. Remove the chicken from the pan and set aside.

• Prepare the Vegetables: Peel and chop the onion. Deseed and dice the chilies. Peel and mince the garlic. Deseed and crush the tomatoes.

• Cook the Base: Heat the remaining tablespoon of oil in the same pan and sauté the onion, ginger, chilies, and garlic for about 5 minutes, until softened. Add the tomatoes and cook for another 5-8 minutes.

• Add Coconut Milk: Pour in the coconut milk and let the mixture simmer for 5 minutes, allowing the flavors to blend.

• Reheat the Chicken: Add the cooked chicken fillets to the pan to heat through, absorbing the delicious flavors. Garnish with freshly chopped coriander before serving.

Notes

• Spicy Version: Increase the cayenne pepper or add more green chilies for extra heat.

• Vegetarian Option: Swap chicken for tofu or chickpeas for a plant-based twist.

• Coconut Milk Substitute: Use regular coconut milk for a richer, creamier dish or opt for a lighter version with coconut cream.

• Author: Monica
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: French
• Diet: Gluten Free