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A steaming bowl of Brazilian Coconut Chicken Curry served over white rice with fresh cilantro garnish.

Ultimate Brazilian Coconut Chicken Curry

This vibrant Brazilian Coconut Chicken Curry is a symphony of creamy, tangy, and aromatic flavors, featuring tender chicken thighs simmered in a rich sauce of coconut milk, tomatoes, and bell peppers. It's a comforting, crowd-pleasing dish that's surprisingly simple to make. Serve it over rice with a side of farofa for an authentic experience.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons fresh lime juice
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, finely chopped
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1/4 cup chopped fresh cilantro stems
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/4 cup chopped fresh cilantro leaves
  • Juice of 1/2 a lime
  • Salt to taste
  • Cooked white rice, for serving

Equipment

  • Medium bowl
  • Large heavy-bottomed pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Can opener
  • Plate

Method
 

  1. In a medium bowl, combine chicken chunks with lime juice, minced garlic, cumin, paprika, salt, and pepper. Toss to coat and marinate for at least 15 minutes.
  2. Heat oil in a large pot or Dutch oven over medium-high heat. Sear the marinated chicken in a single layer for 2-3 minutes per side until golden brown. Remove chicken and set aside.
  3. Reduce heat to medium. In the same pot, add chopped onion and a pinch of salt. Sauté for 5 minutes until soft and translucent.
  4. Add sliced red and green bell peppers. Cook for 5-7 minutes until they begin to soften.
  5. Stir in tomato paste and chopped cilantro stems. Cook for 1 minute until fragrant.
  6. Pour in the diced tomatoes with their juices, scraping the bottom of the pot to release the browned bits.
  7. Return the seared chicken and any juices to the pot. Add the coconut milk and bay leaf. Stir gently.
  8. Bring to a simmer, then reduce heat to low. Cover and simmer gently for 20-25 minutes until chicken is tender.
  9. Remove from heat. Discard the bay leaf.
  10. Stir in fresh lime juice and most of the chopped cilantro leaves. Taste and adjust seasoning with salt or more lime juice as needed.
  11. Serve hot over cooked white rice, garnished with remaining cilantro, with farofa on the side.

Notes

For best results, use chicken thighs as they stay juicier. If using chicken breasts, reduce simmer time to 15-18 minutes. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a splash of water or coconut milk. For a spicier curry, add 1-2 minced serrano peppers or a teaspoon of red pepper flakes when sautéing the bell peppers. Farofa (toasted cassava flour) is a traditional Brazilian accompaniment that adds a delightful crunch.