Brazilian Chicken with Coconut Milk

Brazilian Chicken with Coconut Milk

201 Reviews 18 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  MLYIN

“This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
  3. Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Share It

Reviews (201)

Rate This Recipe


Wow! My taste buds are still in heaven. This recipe ranks up as one of my favorites. I would make a few suggested changes. reduce the Cayenne, I like it hot but that is way over the top. I would use a dash or two for starters. boneless chicken thighs are a good substitute, they remain more moist. I would use one pepper with the seeds chopped. If you are going to use coconut milk, use the real stuff, eat less if you have to, its worth the flavor. one final suggestion, add the chicken back into the sauce for 15min on simmer.



WOW! I followed the recipe except I left out the cayanne (because of my kids)and used canned tomatoes. I returned the chicken to the pan and simmered in the sauce for a few minutes. I served it w/white rice and fried plantains. My husband raved and so did my kids. Reminds me of a curry almost but with better flavor. This one is a keeper!



Missing link - BASIL I made the recipe according to directions and tore up a little basil (rather than parsley) after seasoning it to taste. The basil added a little kick and some more sweetness. Try it!

More Reviews

Similar Recipes

Curried Coconut Chicken

Curried Coconut Chicken

Michelle's Coconut Chicken Curry

Michelle's Coconut Chicken Curry

Chicken Stew With Coconut Milk

Chicken Stew With Coconut Milk

Caribbean Coconut Chicken

Caribbean Coconut Chicken

Thai Chicken Curry in Coconut Milk

Thai Chicken Curry in Coconut Milk

Thai Coconut Chicken

Thai Coconut Chicken


Amount Per Serving (4 total)

  • Calories
  • 345 cal
  • 17%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 11.5 g
  • 4%
  • Protein
  • 29.3 g
  • 59%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 234 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Curried Coconut Chicken


next recipe:

Thai Coconut Chicken