Brazilian Chicken With Coconut Milk Sauce

Total Time
Prep 15 mins
Cook 45 mins

Awwww the aroma will fill your house when this is cooking. I generally serve over rice, but pasta is nice too.

Ingredients Nutrition


  1. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
  2. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat.
  4. Place the chicken in the skillet.
  5. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
  6. Remove from heat and set aside.
  7. Heat the remaining olive oil in the skillet.
  8. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.
  9. Mix in the tomatoes and continue cooking 5 to 8 minutes.
  10. Stir in the coconut milk.
  11. You may add additional salt and/or pepper to the sauce, if desired.
  12. Serve over the chicken.
  13. Garnish with the parsley.


Most Helpful

This is an easy, flavorful dish. My family loved it. Instead of serving the sauce over the chicken, I cooked the chicken until almost done, then cut it into cubes and finished it off in the sauce.

LAFFY TAFFY December 07, 2011

Great tasty dish. Made as written but only 3 breasts.

adopt a greyhound November 28, 2011

Hadn't found a keeper in a while, this is definately one. It was delicious. I did tweak the heat, and I'm glad I did, only 1/2 tsp of cayenne (which will be dropped to 1/4 tsp next time) and only put one jalapeno, for my own taste, it was quite spicy, but oh so good. And I went with what was in the freezer, so I did half chicken breast, half thighs, cut in pieces, and as someone suggested, heated it all up in the sauce. YUMMM!!!

French Canadian Chef November 16, 2011

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