Spicy Brazilian Coconut Chicken Pressure Cooker Recipe
A quick, creamy, and flavorful chicken dish infused with Brazilian flair—spiced with cayenne, garlic, and cumin, then simmered in luscious coconut milk using a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 600 g Chicken breasts cut into bite-sized pieces
- 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
- 2 Green bird's eye chillies chopped
- 3 Medium tomatoes
- 1 tablespoon Lemon juice
- 1 tin Coconut milk
- Parsley to garnish
Instructions
Instructions
- Cut the chicken breasts into bite sized pieces.
- Mix cumin, cayenne, turmeric, ground coriander, salt, pepper, ginger paste, and garlic paste. Coat the chicken well.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add marinated chicken and brown on all sides for 8 to 10 minutes.
- Stir in coconut milk and simmer gently.
- Transfer to pressure cooker, secure lid, and cook under pressure for 10 to 15 minutes.
- Allow natural release then adjust seasoning as needed.
- Squeeze lemon juice and sprinkle parsley before serving.
Notes
Best served with rice or naan. Store leftovers in fridge or freezer for later meals.