Brazilian coconut chicken

Recipe from: 27 May 2010

Ingredients 15
Servings 1
Minutes 1 hour


Serving Change
  • 4
    whole chicken breast fillets, halved
  • 4
    tomatoes, peeled, de-seeded and chopped
  • 1
    onion, chopped
  • 420
    coconut milk
  • 2
    jalapeno peppers, seeded and thinly sliced
  • 1
    cumin seeds, lightly toasted and ground
  • 1
    ground cayenne pepper
  • 1
    ground turmeric
  • 1/2
    ground coriander
  • Sea salt and freshly ground black pepper to taste
  • 3
    extra virgin olive oil
  • 1
    fresh ginger, peeled and grated
  • 2
    garlic, crushed into a paste
  • 1
    lime, zest only
  • 100
    fresh coriander leaves, chopped


1 hour
Combine the cumin, the turmeric, the coriander, the lime zest and the cayenne pepper and put in a large Ziploc bag before popping in the chicken fillets.

Seal the bag and shake it well to cover the fillets completely with the spices – set aside for an hour.

Pour a little oil into a skillet and sear the chicken breasts until they are no longer pink on the inside – set aside.

Stir fry the onions, the ginger, the jalapeno peppers and the garlic until the onion is translucent and soft before adding the tomatoes and cooking for a further 5 – 10 minutes.

Stir in the coconut milk and half the fresh coriander leaves, pour over the chicken fillets, garnish generously with the rest of the coriander leaves and serve.


Read more on: poultry  |  sauté


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