Description
A delightful blend of creamy coconut milk and tender chicken, infused with spices and fresh herbs, making for a comforting and exotic dish.
Ingredients
Scale
- 1.5 lbs (680 g) chicken breast, cut into cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 1 (14-ounce/400 ml) can coconut milk
- 1 (14-ounce/400 g) can diced tomatoes, drained
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, ground cumin, paprika, and cayenne (if using) for about 1 minute until fragrant.
- Add the chicken cubes and cook for 5-7 minutes until browned on all sides.
- Season with salt and pepper to taste.
- Pour in the coconut milk and bring to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce heat to low and let it simmer for 15-20 minutes until chicken is cooked through and sauce thickens.
- Mix in the chopped cilantro and adjust seasoning if needed.
- Serve hot over steamed rice, garnished with extra cilantro.
Notes
Use fresh ingredients for best flavor and consider adjusting spice levels based on preference.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg