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Spicy Coconut Chicken Curry

A creamy spicy coconut chicken curry with a powerful kick of heat. This Brazilian curry is not for the faint-hearted! Ready in 20 minutes!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Brazilian
Servings 2
Calories 692 kcal

Ingredients
  

  • 300 g chicken breast
  • 1 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • 400 ml coconut milk
  • 1 tsp ginger chopped (1 cm)
  • 2 tsp garlic chopped (2 cloves)
  • 3 tsp jalapeno chopped (1 chilli)
  • 1/2 onion diced
  • 3 tomatoes chopped

Instructions
 

  • In a small bowl, mix together the chicken and the cayenne pepper, turmeric, ground coriander and cumin powder. You could leave it to marinade if you have extra time but it's not essential.
  • Fry the chicken in a small casserole pot (Dutch oven) and when browning, add the chopped onion, garlic, jalapeño and chopped ginger.
  • Once the onions have softened, add in the chopped tomatoes and leave them to soften for a minute or two. 
  • Pour in the coconut milk and the chopped parsley and leave to boil. Once boiling, simmer for 15 minutes. Serve with rice.

Notes

Freezing - Yes. You can freeze this curry (In a well-sealed container) for 3 months. Defrost properly and re-heat thoroughly until piping hot. I would not recommend freezing the rice though. Make it fresh: it'll be nicer!
Storing - This curry will need to be stored a sealed container in the fridge. It will keep for 2 days until needing to be eaten.
 

Nutrition

Calories: 692kcalCarbohydrates: 19gProtein: 39gFat: 55gSaturated Fat: 40gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 96mgSodium: 214mgPotassium: 1583mgFiber: 4gSugar: 7gVitamin A: 2092IUVitamin C: 42mgCalcium: 95mgIron: 9mg
Keyword Healthy, Quick, Spicy
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