Ingredients
Scale
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper, or to taste
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 tablespoon fresh ginger, chopped
- 3 cloves garlic, minced
- 3 medium tomatoes, finely chopped
- 2 tablespoons freshly squeezed lemon juice
- 14 ounces unsweetened coconut milk
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Mix spices in a large bowl, coat chicken thoroughly with the spice mixture.
- Sear the chicken in a skillet with oil for 6-8 minutes on each side until browned.
- Sauté onions and jalapeño in the same skillet for 5 minutes, then add ginger and garlic.
- Stir in tomatoes and lemon juice; cook for another 5 minutes.
- Add coconut milk and simmer for 5 minutes.
- Return chicken to the skillet, cover, and cook for another 5 minutes.
- Garnish with parsley or cilantro before serving.
Notes
Adjust spice level to your preference by modifying jalapeño amount.
Marinate chicken in spice mixture for enhanced flavor.
Fresh coconut milk greatly improves the dish’s taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Calories: 380
- Sugar: 3
- Sodium: 600
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 33
- Cholesterol: 90