brazilian chicken with coconut milk

Recipe by
Cindy McLaughlin
Fernandina Beach, FL

Contributed by: Fr. B

yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Saute

Ingredients For brazilian chicken with coconut milk

  • 2 tsp
    cumin
  • 2 tsp
    curry powder
  • 2 tsp
    coriander
  • 1 tsp
    cayenne pepper
  • 3 lg
    chicken breasts, split
  • 3 Tbsp
    olive oil
  • 3 clove
    garlic, diced
  • 1 Tbsp
    fresh minced ginger, (heaping)
  • 1 can
    coconut milk
  • 12
    grape tomatoes, chopped

How To Make brazilian chicken with coconut milk

  • 1
    Combine dry ingredients in a bowl. Salt and pepper chicken, rub with dry ingredients to coat add to electric skillet coated with 2 tablespoons olive oil at 300°F. Cook for 7 minutes on each side until done. Remove from heat and allow to rest.
  • 2
    In the same skillet, add 1 tablespoon olive oil and onions, cooking for 1 minute. Add garlic and ginger, cooking until just tender. Add coconut milk and simmer until onions are soft. Salt to taste. Add tomatoes and simmer until tomatoes are beginning to soften.
  • 3
    Chop the chicken if desired. Serve chicken over rice (coconut or saffron) talk with copious amounts of sauce. Great with iced tea.

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