Spicy Brazilian Coconut Chicken
A spicy and creamy coconut chicken dish made in the pressure cooker. Infused with bold Brazilian spices and finished with fresh parsley, this meal delivers incredible flavor in just 35 minutes.
Equipment
- 1 Pressure cooker for cooking chicken
Ingredients
Main ingredients
- 600 g Chicken breasts about 4 pieces
- 1 teaspoon Cumin
- 1 teaspoon Cayenne pepper
- 1 teaspoon Turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt and Pepper
- 0.5 tablespoon Ginger paste
- 0.5 tablespoon Garlic paste
- 3 tablespoon Olive oil
- 1 Onion medium, chopped
- 2 Green birds eye chillies finely chopped
- 3 Tomatoes medium, diced
- 1 tablespoon Lemon juice
- 1 tin Coconut milk
- Parsley for garnish
Instructions
Instructions
- Cut the chicken breasts into bite-sized pieces and season them with cumin, cayenne pepper, turmeric, ground coriander, salt, and pepper. Coat every piece evenly.
- Heat olive oil in the pressure cooker over medium heat. Brown the chicken for 5 to 7 minutes until golden.
- Add ginger paste, garlic paste, and chopped onion. Sauté until onion is translucent, about 3 to 4 minutes.
- Add chopped chillies and diced tomatoes. Stir well and pour in coconut milk along with lemon juice. Mix thoroughly.
- Seal the pressure cooker, bring to pressure, then reduce heat and cook for 8 minutes. Let pressure release naturally. Stir, taste, adjust spice as desired, and garnish with parsley before serving.
Notes
Serve with steamed rice or crusty bread to soak up the flavorful sauce. Store leftovers in airtight containers in the fridge for up to 3 days, or freeze in portions for later.