Braised Spicy Brazilian Coconut Chicken Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 50 minutes pairs olive oil, cut into 2-inch pieces chicken thighs, medium, chopped 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 a quick salad or grain on the side. 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.

Prep: 15 min Cook: 35 min Serves 4 Brazilian cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Braised Spicy Brazilian Coconut Chicken Curry take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Spicy Brazilian Coconut Chicken Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Braised Spicy Brazilian Coconut Chicken Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Spicy Brazilian Coconut Chicken Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Braised Spicy Brazilian Coconut Chicken Curry gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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