Brazilian coconut chicken curry

A delicious creamy coconut curry with fresh tomatoes, spices and succulent chicken. We served ours with white rice.

SERVES: 4 | PREP & COOK: 35min

Ingredients

• 1 tsp cumin

• 1 tsp turmeric

• 1 tsp ground coriander

• 1/2 tsp garlic powder

• 1 tsp salt

• 1/2 tsp pepper

• 4 chicken breasts

• 3 tbsp olive oil

• 1 medium onion, diced

• 1 red chilli, seeds removed and diced

• 1 inch fresh ginger, finely chopped

• 3 cloves garlic, finely chopped

• 2 medium tomatoes, roughly diced

• 1/2 lemon juiced

• 1x 400g coconut milk

• 2 tbsp fresh parsley

Method

1. On a large flat plate mix the cumin, turmeric, coriander, garlic powder, salt and pepper together.

2. Place the chicken onto the plate and rub the spice mixture all over the chicken, so that it’s properly coated.

3. Add 2 tbsp of the oil to a large deep frying pan and heat over a medium heat. Add the chicken and cook on both sides, until browned and cooked through. Should take around 15 minutes. Transfer to a plate and cover with foil.

4. Add the rest of the oil to the pan and heat. Add the onion, chilli, ginger, garlic and cook until the onion has softened and is translucent; about 5 minutes.

5. Add the tomatoes, lemon juice and season with a bit of salt and pepper. Cook for 5 more minutes until the tomatoes soften.

6. Stir in the coconut milk and simmer until the sauce thickens, for another 5 minutes.

7. Add the chicken back to the pan and any juices. Reduce heat to low and cook for another 5 minutes.

8. Garnish with parsley and serve