Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 can (13.5 oz) coconut milk, full-fat for rich flavor
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Cut the chicken into bite-sized pieces and season with salt, pepper, paprika, cumin, turmeric, and cayenne pepper.
- Heat oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent (~3-4 minutes).
- Add seasoned chicken pieces to the skillet and cook until browned on all sides (~5-7 minutes).
- Stir in sliced red bell pepper, then pour in coconut milk. Bring to a simmer, reduce heat, and cover. Cook for 15-20 minutes until flavors meld and sauce thickens.
- Taste and adjust seasoning; garnish with chopped cilantro and serve with lime wedges for added freshness.
Notes
- For milder flavor, reduce or omit cayenne pepper.
- Reheat leftovers on stovetop or microwave until warmed through.
- Freeze in airtight containers for up to 2 months for longer storage.
- Serve with steamed jasmine rice or tropical side dishes for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Brazilian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg