Description
A cozy, creamy dish made with tender chicken simmered in a rich coconut milk sauce, perfectly spiced for a comforting meal.
Ingredients
Main Ingredients
- 1 can full-fat coconut milk (For the creamiest sauce.)
- 1 lb boneless, skinless chicken thighs or breasts (Thighs are juicier; breasts are leaner.)
- 1 medium onion, finely chopped (Base of flavor.)
- 2 cloves garlic, minced (Adds aroma and flavor.)
- 2 tbsp tomato paste (Adds body to the sauce.)
- 1 tbsp paprika (For warm color and flavor.)
- 1 tsp turmeric (Adds color and earthy notes.)
- 1 tbsp olive oil or neutral oil (For searing.)
- 1 lime, juiced (Brightens the dish at the end.)
- 1 bell pepper sliced thin (For sweetness and color.)
- to taste salt and black pepper (Adjust to taste.)
- optional fresh cilantro or parsley (For garnish.)
Instructions
Preparation
- Cut chicken into bite-size pieces or leave thighs whole. Season with salt and pepper.
- Warm a skillet over medium-high heat with a swirl of oil and sear the chicken until golden on both sides. Transfer to a plate.
Build the Base
- Reduce heat to medium. Add more oil if pan looks dry and sauté chopped onion and bell pepper until soft.
- Stir in minced garlic and cook for 30 seconds.
- Add tomato paste, paprika, turmeric, and a pinch of cumin. Cook for about a minute.
Simmer and Finish
- Pour in coconut milk and stir to combine.
- Add the seared chicken and any juices. Simmer gently until chicken is cooked through and sauce thickens slightly.
- Taste and adjust salt. Turn off heat and squeeze in fresh lime.
- Serve and garnish with chopped cilantro or parsley if desired.
Notes
For a thicker sauce, let it bubble for a few extra minutes or whisk in a teaspoon of cornstarch with water before simmering. Freezes well for up to two months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: brazilian, Comfort Food