brazilian chicken with coconut milk

Name: Brazilian Chicken with Coconut Milk
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: Latin American
Ingredients: 2 teaspoon(s) cumin; 2 teaspoon(s) curry powder; 2 teaspoon(s) coriander; 1 teaspoon(s) cayenne pepper; 3 large chicken breasts, split; 3 tablespoon(s) olive oil; 3 clove(s) garlic, diced; 1 tablespoon(s) fresh minced ginger, (heaping); 1 can(s) coconut milk; 12 - grape tomatoes, chopped

12 Pinches

Cindy McLaughlin

Fernandina Beach, FL

Updated on Jul 11, 2015

Contributed by: Fr. B

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prep time 20 Min

cook time 30 Min

method Saute

yield 6 serving(s)

Ingredients

2 teaspoons cumin
2 teaspoons curry powder
2 teaspoons coriander
1 teaspoon cayenne pepper
3 large chicken breasts, split
3 tablespoons olive oil
3 cloves garlic, diced
1 tablespoon fresh minced ginger, (heaping)
1 can coconut milk
12 - grape tomatoes, chopped

How To Make brazilian chicken with coconut milk

Step 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.

Step 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.
Step 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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