If you’re looking for a dish that delivers big flavor with hardly any effort, this Spicy Brazilian Coconut Chicken is the one. Inspired by flavors from Bahia in the northeast of Brazil, this curry is bright, vibrant, and packed flavor - creamy coconut milk, zingy lemon and that unmistakable golden-orange richness.
About This Spicy Brazilian Coconut Chicken Recipe
What makes this dish so special is how simple it is. There’s no complicated spice blend or heavy frying. The chicken gently simmers in its marinade while the vegetables melt into the coconut milk, creating a silky, naturally sweet sauce. A handful of parsley at the end lifts the whole dish, making it as fresh as it is comforting.
Ingredients
Using the freshest ingredients in this Spicy Brazilian Coconut Chicken recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- Chicken breasts
- Cumin
- Cayenne pepper
- Turmeric
- Ground coriander
- Salt and Pepper
- Ginger paste
- Garlic paste
- Olive oil
- Onion
- Green birds eye chillies
- Tomatoes
- Lemon juice
- Coconut milk
- Parsley to garnish
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: To a bowl, add cumin, cayenne pepper, turmeric, ground coriander, salt and pepper. Add your chicken and coat in the spices.
- Step 2: To a large pan, on a medium heat, add 2 tablespoon of olive oil and fry your chicken until browned on both sides. About 10 minutes on each side. Set to one side.
- Step 3: To the pan, add another tablespoon of oil, add your green chillies and onion and fry until translucent.
- Step 4: Next, add your garlic and ginger paste and fry until fragrant.
- Step 5: Add your diced tomatoes and lemon juice and simmer until the tomatoes have broken down slightly. About 5 minutes.
- Step 6: Then, add your coconut milk to the pan and stir to combine. Allow to simmer for a further 5 minutes.
- Step 7: Return your chicken to the pan along with any juices and simmer for 8 minutes.
- Step 8: Garnish with parsley and serve with rice or flatbreads. Dig in!
Hint: Allow the sauce to simmer and thicken slightly before adding the chicken back in. This concentrates the flavors and ensures a rich, creamy texture.
Substitutions
This is a super easy version of Bahian Curry and the ingredients should be very easy to source! Here are some substitutions you can make:
- Protein - Substitute chicken breast for thigh for extra flavor, or match the flavors of a Moqueca stew and use white fish like cod or haddock.
- Chillies - Green birds eye chillies add a wonderful kick to this Bahian Curry but they could be substituted for Jalapenos or add Scotch Bonnet chillies for an extra kick of heat!
What can I serve this Spicy Brazilian Coconut Chicken with?
Serving Size (Serves 4)
This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
When you return your chicken to the pan, make sure to add any juices for maximum flavor!
FAQ
It’s usually medium heat so nothing too crazy. The heat comes from malagueta or bird’s eye chilies, so you control the kick by adding more or less.
Yes! This Brazilian Style Coconut Chicken Curry tastes even better the next day as the flavours develop. Just reheat gently to avoid overcooking the chicken.
Chicken Dishes full of flavorr.
If you love this Spicy Brazilian Coconut Chicken then chances are you will love one of these other flavor packed chicken Dishes. There are many Chicken dishes on this site so be sure to check them all out!
Pairing
These are my favorite dishes to serve with Brazilian Style Coconut Chicken Curry:
Recipe
Spicy Brazilian Coconut Chicken
If you’re looking for a dish that delivers big flavour with hardly any effort, this Brazilian Style Coconut Chicken Curry is the one.
Ingredients
- 4 Chicken breasts (600g)
- 1 tsp Cumin
- 1 tsp Cayenne pepper
- 1 tsp Turmeric
- 1 tsp Ground coriander
- ½ teaspoon Salt and Pepper
- ½ tablespoon Ginger paste
- ½ tablespoon Garlic paste
- 3 tablespoon olive oil
- 1 Medium onion
- 2 Green birds eye chillies
- 3 medium tomatoes
- 1 tablespoon Lemon juice
- 1 tin Coconut milk
- Parsley to garnish
Instructions
- To a bowl, add cumin, cayenne pepper, turmeric, ground coriander, salt and pepper. Add your chicken and coat in the spices.
- To a large pan, on a medium heat, add 2 tablespoon of olive oil and fry your chicken until browned on both sides. About 10 minutes on each side. Set to one side.
- To the pan, add another tablespoon of oil, add your green chilies and onion and fry until translucent.
- Next, add your garlic and ginger paste and fry until fragrant.
- Add your diced tomatoes and lemon juice and simmer until the tomatoes have broken down slightly. About 5 minutes.
- Then, add your coconut milk to the pan and stir to combine. Allow to simmer for a further 5 minutes.
- Return your chicken to the pan along with any juices and simmer for 8 minutes.
- Garnish with parsley and serve with rice or flatbreads. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 544Total Fat: 30gSaturated Fat: 9gUnsaturated Fat: 22gCholesterol: 129mgSodium: 1151mgCarbohydrates: 26gFiber: 5gSugar: 6gProtein: 41g
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