Spicy Brazilian Coconut Chicken
This Spicy Brazilian Coconut Chicken combines tender chicken thighs with bold spices and creamy coconut milk for a rich, one-pot meal bursting with flavor and ready in under an hour using a pressure cooker.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Skillet Large
Ingredients
Main ingredients
- 1 ½ pounds boneless skinless chicken thighs cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion chopped fine
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 14 ounces coconut milk 1 can
- 1 tablespoon tomato paste
- 1 fresh red chili sliced, optional
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
Instructions
- Heat the olive oil in a large skillet over medium heat and sauté the chopped onion until soft and translucent, about 5 minutes.
- Add the garlic and ginger. Cook for 1 minute until fragrant.
- Mix in spices: cumin, coriander, turmeric, cayenne, paprika, salt, and black pepper. Stir thoroughly.
- Add the chicken pieces and brown on all sides, about 5–7 minutes.
- Stir in coconut milk and tomato paste. Add red chili if desired. Mix well.
- Transfer everything to a pressure cooker. Seal the lid.
- Once the cooker reaches pressure, cook for 15 minutes.
- Let it naturally release pressure for 10 minutes, then do a quick release.
- Open lid, garnish with fresh cilantro, and serve hot.
Notes
Can be stored up to 3–4 days in fridge or frozen for longer. Reheat gently with a splash of coconut milk if needed.