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Spicy Brazilian Coconut Chicken Recipe
Ash Tyrrell

Spicy Brazilian Coconut Chicken Recipe

I still remember the first time I made this Spicy Brazilian Coconut Chicken — the warm spice aroma and creamy coconut sauce filled my kitchen and made everyone gather around before dinner was even ready. I loved how simple pantry ingredients transformed into something that tasted restaurant-worthy.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon ground cumin — adds a warm earthy flavor that forms the base of the spice blend.
  • 1 teaspoon cayenne pepper — provides the spicy kick; adjust to your heat preference.
  • 1 teaspoon turmeric — gives beautiful color and subtle warmth.
  • 1 teaspoon ground coriander — adds light citrus notes that brighten the dish.
  • ½ teaspoon garlic powder — enhances savory flavor throughout the chicken.
  • 1 teaspoon salt — balances and enhances all ingredients.
  • ½ teaspoon black pepper — freshly ground works best for stronger aroma.
  • 4 boneless skinless chicken breasts — fresh chicken gives better texture than frozen.
  • 3 tablespoons coconut oil or olive oil — coconut oil enhances tropical flavor but olive oil works well too.
  • 1 medium onion chopped — fresh onion provides better sweetness than pre-chopped frozen options.
  • 1 jalapeño pepper seeded and chopped — remove seeds for milder heat or keep them for extra spice.
  • 1 tablespoon fresh ginger minced — fresh ginger gives brighter flavor compared to powdered.
  • 3 cloves garlic minced — freshly minced garlic makes the sauce more aromatic.
  • 3 medium tomatoes chopped — fresh tomatoes add natural acidity and body to the sauce.
  • 2 tablespoons freshly squeezed lemon juice — brightens and balances the richness of coconut milk.
  • 14 ounces unsweetened coconut milk — use full-fat for the creamiest sauce.
  • 2 tablespoons chopped parsley or cilantro — fresh herbs add freshness and color at the end.

Method
 

  1. Mix cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper in a large bowl. These spices create the dish’s signature flavor. Coat the chicken thoroughly so every bite is seasoned well.
  2. Heat oil in a skillet over medium heat and cook the chicken on both sides until golden brown and cooked through. This step locks in moisture while forming a flavorful crust. Remove the chicken temporarily and set aside.
  3. Add remaining oil to the pan and sauté onions, jalapeño, ginger, and garlic until soft and fragrant. This creates the flavorful base for the sauce. Stir occasionally to prevent burning.
  4. Mix chopped tomatoes and lemon juice into the pan, seasoning lightly with salt and pepper. Let the mixture cook until tomatoes soften and release juices. This step balances richness with acidity.
  5. Add coconut milk and allow the sauce to simmer gently until it thickens slightly. This creamy stage ties together all spices and vegetables. Stir occasionally to prevent sticking.
  6. Place chicken back into the sauce and simmer gently so flavors blend. Spoon sauce over the chicken while cooking. Finish with fresh parsley or cilantro before serving.

Notes

  • I always let the sauce simmer a few extra minutes for richer flavor.
  • Fresh ginger and garlic made a huge difference in taste for me.
  • I sometimes squeeze extra lemon juice before serving to brighten flavors.
  • Letting the chicken rest briefly in sauce keeps it tender and juicy.