Pan-Seared Brazilian Coconut Chicken Curry
Juicy chicken pieces simmered in a luscious coconut curry sauce infused with Brazilian-inspired spices for a comforting meal. This brazilian-inspired chicken ready in about 35 minutes pairs (14 oz) full-fat coconut milk, olive oil, small, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 1 lb boneless skinless, cut into 1.5-inch pieces chicken thighs
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp olive oil
- 1 small, diced yellow onion
- 3, minced garlic cloves
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- to taste salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1.5-inch pieces. Sear for 5-6 minutes, stirring occasionally, until golden brown on all sides.
- Step 2: Add 1 small diced yellow onion to the skillet and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Sprinkle 1 tsp ground turmeric, 1 tsp ground coriander, and 1 tsp paprika over the chicken mixture, stirring to coat evenly.
- Step 4: Pour in 1 can (14 oz) full-fat coconut milk and bring to a gentle simmer. Reduce heat to medium-low and cook uncovered for 15 minutes until the sauce thickens and chicken is cooked through.
- Step 5: Season with salt to taste, 1/4 tsp black pepper, and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve hot.
Frequently asked questions
How long does Pan-Seared Brazilian Coconut Chicken Curry take to make?
Total time is about 35 minutes (10 min prep + 25 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 Pan-Seared 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 (14 oz) full-fat coconut milk from drying out.
Can I substitute ingredients in Pan-Seared 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 Pan-Seared 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.
What goes well with Pan-Seared Brazilian Coconut Chicken Curry?
Brazilian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the Brazilian twist on curry. My family asked for seconds!
- ★★★★★
This was a hit at my dinner party! The coconut curry was so fragrant and the chicken was perfect.
- ★★★★☆
Tasted great but the chicken took longer to sear than I expected.
