Brasilian Chicken Curry Recipe - Serves 4

Brasilian Chicken Curry Recipe

354 calories each serving (552 calories if eating with rice)


1/2 cup (125ml or 4 fl oz) coconut milk
1 tablespoon (15ml) tomato paste (puree)
2.5cm (1 inch) cube fresh ginger root, peeled and grated
4 cloves of garlic, peeled and crushed
3 tablespoons (45ml) cooking oil
1 medium onion, peeled and finely chopped
1 medium red bell pepper, with core removed and coarsely chopped
1 medium potato, peeled and cut into 1 cm (1/2 inch) cubes
455g (1 lb ) boneless and skinless chicken breast, cut into bite-size pieces
1 teaspoon (5ml) salt
2 teaspoons (10ml) curry powder
4 tablespoons (60ml) fresh coriander (cilantro) leaves, finely chopped


Put the coconut milk, tomato paste/puree, fresh ginger and garlic into a food processor, blend until smooth and set aside
Heat the cooking oil in a large heavy-bottomed saucepan over a medium to high heat
Add the onion, bell pepper and potato, mix well and saute for 4 minutes, turning often
Add the chicken and mix well
Sprinkle in the salt and curry powder, mix well and cook for 5 minutes, stirring often
Add the coconut milk mixture that you made, mix well, bring to a simmer, reduce the heat to maintain the simmer, cover and cook for 10 minutes, stirring every couple of minutes
Make sure that the chicken and potato are cooked, cooking for longer if needed
Sprinkle in the fresh coriander (cilantro)
Add the fresh coriander (cilantro) and mix well
Serve hot on rice

Recipe submitted on 4 May 2019

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