Our Brazilian Coconut Curry recipe is with chicken, however you can use any meat or veggie option. It shows off Brazil’s culinary excellence with its vibrant colour and flavour, and features a creamy coconut curry sauce with a kick of spice that will transport you to the beautiful beaches of Rio de Janeiro.
SERVES: 2
PREP TIME: 10 minutes
COOKING TIME: 35 minutes
Brazilian Coconut Chicken Curry Recipe*
*Adaptable recipe for Vegetarian & Vegan diets
You will need...
Ingredients
2 tablespoons of Great Northern Spice Brazilian Curry Blend
4 large boneless and skinless chicken thighs, diced
2 tablespoons rapeseed oil (or olive oil)
2 large garlic clove, finely grated (or) 2 teaspoon garlic paste
1 tablespoon of chopped ginger, or ginger puree
1 medium brown onion, finely diced
400g tin of coconut milk
100g tin of chopped tomatoes
2 tablespoons lemon juice
1 green Birdseye chilli (optional)
Rice to serve
Veggie options...
Swap chicken for sweet potato or butternut squash and chickpeas
Add diced courgette, green beans, peas, mushrooms, red and green peppers
Handful of spinach leaves, de-stalked
How to cook
In a bowl, add the chicken and 2 tablespoons of our Brazilian Curry Blend then mix until fully coated.
In a large frying pan on a medium heat, add a tablespoon of oil. Add the chicken and cook on both sides, stirring occasionally until browned and cooked through - approx 15 minutes. Then, transfer to a plate and cover with foil.
In the pan, add the onion, jalapeno pepper, ginger, garlic and cook until the onion has softened - about 4 minutes. Stir occasionally so it doesn't burn.
Add the tomatoes and lemon juice then season with salt and pepper. Cook for 5 more minutes until the tomatoes soften.
Pour in the coconut milk and simmer for another 5 minutes.
Add the chicken back to the pan along with any accumulated juices. Reduce heat to low and cook for another 5 minutes.
Garnish with parsley, serve with rice and enjoy!
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