Spicy Brazilian Coconut Chicken in the Pressure Cooker
This spicy Brazilian coconut chicken blends cumin, turmeric, and coconut milk for a warm and creamy flavor explosion—all tenderly cooked in the pressure cooker for an easy, hearty meal.
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large for sautéing
Ingredients
Main ingredients
- 4 chicken breasts cut into bite-size pieces (around 600 grams)
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 tablespoon ginger paste
- 0.5 tablespoon garlic paste
- 3 tablespoons olive oil
- 1 medium onion chopped finely
- 2 green birds eye chillies chopped
- 3 medium tomatoes
- 1 tablespoon lemon juice
- 1 tin coconut milk creamy
- fresh parsley for garnish
Instructions
Instructions
- Cut your chicken into bite-sized pieces and toss it in a bowl with cumin, cayenne, turmeric, coriander, salt, pepper, and the ginger and garlic pastes. Mix thoroughly to coat.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft and aromatic, about 5 minutes.
- Add marinated chicken to the skillet and brown all sides, about 7 to 10 minutes.
- Pour in the coconut milk and stir gently. Bring to a simmer for flavor blending.
- Lower the heat and simmer uncovered for 15 to 20 minutes to thicken the sauce and finish cooking the chicken.
- Taste and adjust seasoning with additional salt or lemon juice as needed.
- Serve hot over rice or naan and garnish with fresh parsley.
Notes
Leftovers keep well and can be frozen for later. Sauce also works great as a dip for flatbreads or topping over roasted vegetables.