Braised Spicy Brazilian Coconut Chicken Curry

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Tender chicken pieces gently braised in a spicy coconut milk sauce with jalapeño, garlic, and tomatoes for a rich, comforting dish. This Brazilian-inspired chicken recipe (gluten free), ready in about 50 minutes, pairs olive oil, chicken thighs, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 600g, cut into 2-inch pieces chicken thighs
• 1 medium, chopped yellow onion
• 3, minced garlic cloves
• 1, finely chopped, seeds removed for less heat jalapeño
• 1 tbsp, grated fresh ginger
• 1 can (400g) canned diced tomatoes
• 1 can (400 ml) coconut milk
• 1 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 3 tbsp, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add 600g chicken thigh pieces and brown for 5-7 minutes until golden on all sides, then remove and set aside.
2. Step 2: In the same skillet, add 1 chopped yellow onion, 3 minced garlic cloves, 1 finely chopped jalapeño (seeds removed), and 1 tbsp grated ginger. Sauté for 5 minutes until the onion softens and the mixture is fragrant.
3. Step 3: Add 1 can (400g) diced tomatoes and cook, stirring occasionally, for 5 minutes until tomatoes soften and break down.
4. Step 4: Return the browned chicken to the skillet and pour in 1 can (400 ml) coconut milk along with 1 tbsp curry powder, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
5. Step 5: Bring to a simmer, cover, and reduce heat to low. Cook gently for 20 minutes until the chicken is tender and the sauce thickens.
6. Step 6: Remove from heat and stir in 1 tbsp fresh lime juice and 3 tbsp chopped fresh cilantro before serving.