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Creamy Chicken Curry

Featured in Juicy chicken done your way.

Creamy and packed with bold flavors, this chicken curry is an ideal comfort food. Chicken is seasoned with turmeric, coriander, and cumin before simmering in coconut milk for a silky finish. The heat from cayenne and jalapeño is balanced by garlic, ginger, and tomatoes, while a squeeze of lemon adds zing. Ready in around 30 minutes with everyday ingredients, it’s perfect for busy weeknights or entertaining. Adjust the spice to your liking and serve with rice or naan for a hearty meal.
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alicia in the kitchen
Updated on Thu, 03 Apr 2025 16:57:26 GMT
Chicken coated in a creamy, spiced coconut curry. Pin it
Chicken coated in a creamy, spiced coconut curry. | tasteofsavor.com

This tangy Brazilian coconut chicken transforms ordinary chicken into a sumptuous, fragrant dish that mixes spiciness with creaminess in every mouthful. The velvety coconut milk tames the punch of spices, while fresh ginger, garlic, and savory seasonings create layered flavors that improve as they simmer together. You'll need extra sauce - it's fantastic drizzled over everything from simple rice to baked vegetables!

I made this when hosting friends who enjoy bold tastes but have different spice tolerances. Everyone raved about it – even my spice-averse mother-in-law cleaned her plate and asked for the recipe!

Key Ingredients

  • Fresh Ginger: Adds zesty warmth and elevates other flavors.
  • Coconut Milk: Choose full-fat for the most luxurious sauce.
  • Cayenne Pepper: Creates a gradual warmth that builds with each bite.
  • Boneless Chicken: Thighs work better for absorbing the flavorful seasonings.
  • Jalapeños: Adds freshness and a spicy element.
  • Cumin: Provides that earthy undertone that grounds the entire dish.

Cooking Instructions

Prepare your seasonings: Mix turmeric, cumin, coriander, garlic powder, salt, cayenne, and pepper in a bowl.

Season chicken: Coat chicken pieces thoroughly to let them soak up all those flavors.

Sear until golden: Heat oil and cook chicken until nicely colored and fragrant.

Layer the flavors: Remove chicken and sauté aromatics in the same pan, scraping those tasty browned bits from the bottom.

Create your sauce: Pour in coconut milk and stir until blended and aromatic.

Finish cooking chicken: Return chicken to pan, nestling pieces into the sauce.

Garnish generously: Stir in fresh herbs and scatter more on top before serving.

A bowl of chicken with sauce. Pin it
A bowl of chicken with sauce. | tasteofsavor.com

Vibrant Brazilian Culinary Heritage

Brazilian cuisine combines indigenous ingredients with Portuguese cooking techniques, creating flavorful dishes like this one that often feature coconut and bold spices.

How Coconut Milk Transforms Dishes

Coconut milk distributes spices beautifully while tempering the heat, bringing everything into perfect harmony.

Benefits of One-Pot Cooking

Cooking in a single pan lets flavors build on each other, making every bite more delicious than the last.

Perfect Pairings

Serve alongside light, fluffy rice or smooth polenta and add some zesty pickled vegetables for a pleasant contrast.

Nutritional Perks

You'll get chicken's protein, healthy fats from coconut, and the wellness benefits of turmeric and ginger, making this dish both delicious and nutritious.

A bowl of chicken with herbs and spices. Pin it
A bowl of chicken with herbs and spices. | tasteofsavor.com

This Brazilian coconut chicken proves how simple ingredients can create something truly exceptional. The aromatic spices and creamy coconut make it perfect for quiet family meals and impressive dinner parties alike.

Frequently Asked Questions

→ Can chicken thighs replace chicken breasts here?
Absolutely! Boneless, skinless chicken thighs stay juicy and tender. They cook in about the same time, roughly 6-8 minutes per side. Use a thermometer to confirm they reach 165°F.
→ How can I tweak the heat level?
For more spice, keep the jalapeño seeds, add extra cayenne, or throw in a serrano pepper. For a milder flavor, reduce the cayenne, use only half a jalapeño, and remove the seeds.
→ What should I serve with this curry?
It’s fantastic with basmati rice, naan, or even low-carb cauliflower rice. A cooling cucumber yogurt salad pairs beautifully with the spices too.
→ Can I prep this curry ahead of time?
Definitely! The flavors develop even more overnight. Store it in an airtight container in the fridge for up to 5 days or freeze for as long as 3 months.
→ Can I use canned tomatoes instead of fresh?
Yes! A standard 14.5 oz can of drained diced tomatoes works perfectly. It’s a great substitute when fresh tomatoes aren’t on hand.

Creamy Chicken Curry

This chicken curry combines juicy chicken with creamy coconut milk, fragrant spices, and the slight kick of jalapeño. It’s a comforting meal made in just 30 minutes, all in a single pan.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Alicia

Category: Poultry

Difficulty: Intermediate

Cuisine: Indian-inspired flavors

Yield: 4 Servings (4 chicken fillets with sauce)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Seasoning Blend

01 ½ teaspoon ground black pepper (or more if you prefer)
02 1 teaspoon cayenne for a little heat
03 1 teaspoon cumin powder
04 1 teaspoon fine salt
05 ½ teaspoon garlic powder for flavor
06 1 teaspoon turmeric for color and warmth
07 1 teaspoon coriander powder

→ Core Ingredients

08 1 medium onion, chopped fine
09 1 can (14 ounces) unsweetened coconut milk
10 3 cloves garlic, minced into small bits
11 1 jalapeño, de-seeded and minced
12 4 boneless chicken breasts, trimmed and ready to cook
13 2 tablespoons freshly squeezed lemon juice
14 3 medium tomatoes, diced into small chunks
15 3 tablespoons coconut or olive oil, split in half
16 2 tablespoons of fresh chopped herbs like parsley or cilantro
17 1 tablespoon fresh ginger, very finely chopped

Instructions

Step 01

Combine the coriander, turmeric, garlic powder, salt, cumin, cayenne, and black pepper in a deep bowl. Stir them up until they're evenly blended. This mix will be the backbone of the dish with bold, aromatic notes.

Step 02

Place the chicken breasts in the spice mixture and rub it in with your hands. Massage the seasoning well into every corner of the meat, ensuring full coverage for maximum flavor.

Step 03

Take a large frying pan, heat 2 tablespoons of oil over medium heat. Carefully lay the seasoned chicken into the hot pan. Cook each side for 6-8 minutes until it’s golden-brown and fully done. Move the chicken to a plate and loosely cover it with foil to keep it warm.

Step 04

Using the same pan (don’t wash it—those browned bits add flavor), pour in the rest of the oil. Toss in the onions, garlic, jalapeño, and ginger. Cook for about 5 minutes, stirring often, until the onions soften and turn slightly clear.

Step 05

Add the diced tomatoes to the pan along with the lemon juice. Sprinkle a pinch of salt and pepper on top for seasoning. Stir it up and cook for another 5 minutes or until the tomatoes break down and release their liquid.

Step 06

Carefully pour the coconut milk into the pan. Mix everything together until smooth and combined. Keep the heat on low and let it simmer gently for 5 minutes to let the sauce thicken up nicely.

Step 07

Place the cooked chicken back into the pan, including the juices that pooled on the plate. Keep the heat low and let it all cook together for about 5 minutes. The chicken will soak up the flavors and stay juicy.

Step 08

Sprinkle the chopped cilantro or parsley over the dish right before serving for a burst of fresh flavor. Enjoy the dish warm with naan bread or a bowl of rice to mop up the creamy sauce.

Notes

  1. The creamy coconut base pairs perfectly with the bold spices for a warm, comforting experience.
  2. Dial down the jalapeño and cayenne if you prefer less heat, or leave the seeds in for an extra fiery kick.
  3. Keep leftovers in the fridge for up to 5 days—they taste even better after sitting overnight!

Tools You'll Need

  • A large bowl for mixing ingredients
  • A wide frying pan
  • A sharp knife and cutting board
  • Measuring spoons for accuracy
  • Foil to cover the chicken after cooking

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 622
  • Total Fat: 41 g
  • Total Carbohydrate: 15 g
  • Protein: 52 g