Brazilian Coconut Chicken
Reproduced from a favourite in Rio de Janeiro
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Servings: 4 people
Calories: 307kcal
Ingredients
- 1 tspn Cumin
- 1 tspn Chili Powder
- 1 tspn Turmeric
- 1 tspn Coriander
- 1 tspn Salt
- 2 Tbspns Olive Oil
- 4 each Chicken Breasts cut into strips
- 1 each Onion chopped
- 1 Tbspn Ginger grated
- 2 each Green Chilies seeded and chopped
- 2 cloves Garlic crushed
- 3 each Tomatoes seeded and chopped
- 2 tspns Honey
- 1 tin Coconut Milk (14 oz)
- Salt and Black Pepper to taste
- 1 bunch Fresh Coriander chopped
Instructions
- Mix the cumin, chili powder, turmeric, coriander & salt.
- Toss the chicken with the seasoning mixture.
- Heat 1 Tbspn of the olive oil in a pan and sauté the chicken until nicely browned and cooked.
- Remove and keep warm on the side.
- Saute the onion, ginger, chilies and garlic in the remaining oil for approx. 5 minutes until tender.
- Add the tomatoes and honey and continue cooking for 5 to 8 minutes.
- Stir in the coconut milk and simmer for 5 minutes, adding the chicken at the end to heat through.
- Check and adjust seasoning with the salt and pepper.
- Garnish with the fresh coriander.
Nutrition
Calories: 307kcal | Carbohydrates: 8g | Protein: 3g | Fat: 31g | Saturated Fat: 22g | Cholesterol: 1mg | Sodium: 122mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 224IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg