Brazilian Chicken Curry
Experience a burst of tropical flavor with this Brazilian Chicken Curry, a vibrant and aromatic dish perfect for weeknight dinners or special occasions. Juicy, seared chicken thighs are simmered in a rich, creamy coconut milk sauce infused with curry powder, cumin, paprika, and zesty lime juice, creating a bold and satisfying flavor profile. Fresh bell peppers, onions, garlic, and ginger add layers of texture and depth, while a garnish of fragrant cilantro brings a fresh finish. Serve this comforting curry over fluffy white rice to soak up every last drop of the sauce. Ready in just under an hour, this easy yet exotic recipe is a tantalizing way to spice up your dinner routine! Keywords: Brazilian chicken curry, coconut milk curry, chicken curry recipe, easy weeknight dinner.
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Recipe Information
Ingredients
- 1.5 lbs chicken thighs
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 14 ounces coconut milk
- 1 cup chicken broth
- 2 tablespoons lime juice
- 1 bunch cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups white rice (for serving)
Instructions
Season the chicken thighs with salt and black pepper. Set aside.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs to the skillet and sear on both sides until golden brown, about 4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the sliced red and yellow bell peppers to the skillet and cook for an additional 5 minutes until slightly softened.
Push the vegetables to the side and add the tomato paste, curry powder, ground cumin, and paprika to the center of the skillet. Stir the spices into the tomato paste and let it toast for 1-2 minutes to release the flavors.
Pour in the coconut milk and chicken broth, stirring to combine the sauce evenly.
Return the seared chicken thighs to the skillet, ensuring they are submerged in the sauce. Reduce the heat to medium-low, cover the skillet, and let the curry simmer for 25-30 minutes until the chicken is cooked through and tender.
Once cooked, stir in the lime juice and adjust salt and pepper to taste.
Garnish the curry with freshly chopped cilantro and serve hot over white rice.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 12.1 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
