Brazilian Coconut Chicken Easy Spicy Stew

Imagine a dinner that tastes like a tropical vacation but is ready in just 30 minutes. This Brazilian Coconut Chicken is exactly that. It is a creamy, golden stew that brings the warmth of comfort food right to your table. While many call it a curry, it is actually inspired by the traditional Moqueca style of cooking. With simple pantry staples and a single skillet, you can create a healthy, dairy-free meal that the whole family will devour. It is quick, nutritious, and undeniably delicious.

Why You’ll Love This Recipe

Here is why this dish will quickly become a favorite in your weekly rotation:

• Quick & Easy: This meal comes together in under 30 minutes, making it a lifesaver for busy weeknights when you need a wholesome dinner fast.
• Simple Ingredients: You likely have most of these spices and staples in your kitchen right now, so there is no need for a stressful grocery run.
• Unbelievably Delicious: The combination of creamy coconut milk and zesty lime creates a perfect balance that tastes gourmet.
• Healthy Choice: It is naturally dairy free and packed with lean protein, supporting a balanced lifestyle without sacrificing flavor.

This recipe delivers the warmth of a slow cooked meal in a fraction of the time. It is sure to impress your guests or simply bring a smile to your family’s faces after a long day.

Ingredients Needed

Here are the simple, wholesome ingredients you will need to bring this dish to life. I have grouped them to make your preparation as smooth as possible.

For the Spice Blend

• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (adjust this if you prefer less heat)
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper, or to taste

For the Chicken and Aromatics

• 4 boneless and skinless chicken breasts
• 3 tablespoons olive oil or coconut oil (coconut oil adds a lovely depth here)
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon fresh ginger, chopped
• 3 cloves garlic, minced

For the Sauce and Garnish

• 3 medium tomatoes, chopped small
• 2 tablespoons freshly squeezed lemon juice
• 14 ounces unsweetened coconut milk
• 2 tablespoons fresh chopped parsley or cilantro 

Equipment Needed

You do not need a kitchen full of professional gadgets to make this delicious stew. A few basics will get the job done perfectly.

• Large Skillet or Cast Iron Pan: A wide skillet is essential for searing the chicken properly and allowing the sauce to reduce.
• Large Mixing Bowl: You will need plenty of space to toss the chicken in that vibrant spice blend without making a mess.
• Chef’s Knife and Cutting Board: A sharp knife makes chopping the onions, jalapenos, and ginger safe and quick.
• Citrus Juicer: While you can squeeze by hand, a simple juicer helps you get every drop of tartness from the lemon.

How to Make Spicy Brazilian Coconut Chicken

Follow these simple steps to create a flavorful dinner that tastes like it has been simmering all day.

1. Create the Spice Blend Grab a large mixing bowl to start. Combine the cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper. Whisk these together so the flavors are evenly distributed.

2. Season and Sear the Chicken Place your chicken breasts into the bowl with the spices. Rub the mixture thoroughly over every piece of chicken to ensure they are well coated. This step helps the spices stick and creates a delicious crust. Heat 2 tablespoons of the oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the chicken. Cook for about 6 to 8 minutes per side until the chicken is browned and fully cooked through. Transfer the chicken to a plate and cover it loosely with foil to keep it warm and juicy.

3. Sauté the Aromatics Using the same skillet, pour in the remaining tablespoon of oil and let it heat up. Toss in the chopped onion, jalapeno pepper, fresh ginger, and minced garlic. Sauté these ingredients for about 5 minutes until the onion becomes soft and translucent. This builds a fragrant foundation for your sauce.

4. Soften the Tomatoes Add the chopped tomatoes and fresh lemon juice to the skillet. Season with a pinch of salt and pepper. Cook this mixture for another 5 minutes, stirring occasionally, until the tomatoes begin to break down and soften. The acid from the lemon juice helps lift the heavy flavors of the coconut milk that comes next.

5. Simmer the Coconut Sauce Pour in the unsweetened coconut milk and stir well to combine everything. Let the sauce simmer gently for about 5 minutes. You will see the sauce start to thicken slightly and turn a beautiful golden yellow color from the turmeric.

6. Combine and Serve Return the cooked chicken breasts to the skillet, along with any flavorful juices that gathered on the plate. Reduce the heat to low and let everything simmer together for 5 final minutes to marry the flavors. Garnish with fresh chopped parsley or cilantro and serve warm.

Tips & Notes

• Spice to Your Liking: You are in control of the heat here. Feel free to adjust the amount of cayenne pepper and jalapeño to suit your family’s preference. It is very easy to make this dish milder for kids or hotter for spice lovers.
• Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for 3 to 5 days. This dish reheats beautifully and the flavors often taste even better the next day.
• Coconut Milk Choice: Be sure to use unsweetened coconut milk for the best results. It provides that rich creaminess without adding unwanted sweetness, keeping the focus on the savory spices.
• Garnish Options: Fresh herbs make a huge difference. Garnish with parsley or cilantro for a pop of color. A squeeze of fresh lime juice right before serving adds a wonderful zesty finish.

Serving and Storage Tips

How to Serve This dish is incredibly versatile. Here are a few ways I love to serve it to suit different dietary needs.

• Traditional: Serve it over a bed of fluffy white rice or brown rice to soak up the creamy golden sauce.
• Low Carb & Keto: Swap the grains for cauliflower rice or zucchini noodles. They absorb the flavors beautifully without the extra carbs.
• For Dipping: Add a side of crusty bread, naan, or breadsticks to scoop up every last drop of the rich coconut broth.

Storage and Freezing This recipe is a meal prep champion because the flavors often taste even better the next day.

• Fridge: Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
• Freezer: You can freeze this stew for up to 3 months. Thaw it in the fridge overnight before reheating gently on the stove.

Helpful Notes

I want you to feel completely confident when you step into the kitchen to make this. Here are a few extra tips from my own experience to help you get that perfect result every time.

• Don’t Skip the Acid: The lemon juice added towards the end might seem like a small detail, but it is actually the secret weapon in this recipe. It cuts through the rich fat of the coconut milk and wakes up all the spices. If you taste the sauce and it feels “flat,” a little extra squeeze of lemon or lime usually fixes it instantly.
• Thickening the Sauce: Coconut milk can sometimes be a bit thin depending on the brand you use. If you prefer a thicker, gravy-like consistency, you can mix 1 teaspoon of cornstarch with a splash of cold water to make a slurry. Stir this into the bubbling sauce during the last few minutes of cooking.
• Boost the Nutrients: As a nutrition advocate, I love sneaking in extra veggies where I can. This stew is very forgiving. You can easily toss in some diced bell peppers with the onions or stir in a handful of fresh spinach right at the end until it wilts. It is a great way to bulk up the meal without changing the flavor profile.
• Fresh vs. Powdered Ginger: I always recommend fresh ginger because it adds a zesty “zing” that you just cannot get from the dried version. However, I know how hectic life gets. If you only have ground ginger in your pantry, use 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger called for in the recipe.

Frequently Asked Questions

Conclusion

This Spicy Brazilian Coconut Chicken is truly a weeknight hero. It brings bold, tropical flavors to your table in less than 30 minutes using ingredients you likely already have on hand. I know how hard it can be to find healthy meals that the whole family actually wants to eat, but this creamy, savory stew checks every single box. It is nutritious, comforting, and incredibly simple to prepare.

I would love to hear how this recipe turned out for you. If you try it, please take a moment to leave a star rating and a comment below. Your feedback helps other home cooks discover these easy meals too. Also, feel free to share this recipe on Facebook or save it to your favorite board on Pinterest so you can easily find it later. Did you add any extra veggies or adjust the spice level? Let me know in the comments below!

Dominique

Spicy Brazilian Coconut Chicken

This Spicy Brazilian Coconut Chicken is a creamy, dairy-free stew bursting with tropical flavor. Inspired by Brazilian Moqueca, it blends coconut milk, turmeric, ginger, and citrus into a vibrant, comforting dinner ready in just 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Brazilian

Calories: 622

Ingredients Method Notes

Ingredients

  

For the Spice Blend

• 1 tsp ground cumin
• 1 tsp cayenne pepper adjust to taste
• 1 tsp turmeric
• 1 tsp ground coriander
• 0.5 tsp garlic powder
• 1 tsp salt
• 0.5 tsp black pepper

For the Chicken and Aromatics

• 4 pieces boneless skinless chicken breasts
• 3 tbsp olive oil or coconut oil coconut oil adds depth
• 1 medium onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 tbsp fresh ginger, chopped
• 3 cloves garlic, minced

For the Sauce and Garnish

• 3 medium tomatoes, chopped small
• 2 tbsp fresh lemon juice
• 14 oz unsweetened coconut milk
• 2 tbsp fresh chopped parsley or cilantro

Method

 

1. Combine cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper in a large bowl to create the spice blend.
2. Coat the chicken breasts in the spice blend. Heat 2 tablespoons oil in a skillet and sear chicken for 6–8 minutes per side until cooked through. Remove and tent with foil.
3. Add remaining oil to the skillet. Sauté onion, jalapeño, ginger, and garlic for 5 minutes until soft and fragrant.
4. Add tomatoes and lemon juice. Season lightly and cook 5 minutes until tomatoes soften.
5. Pour in coconut milk and simmer for 5 minutes until slightly thickened.
6. Return chicken and juices to the skillet. Simmer 5 minutes, then garnish with parsley or cilantro and serve warm.

Notes

Adjust spice levels to your preference by reducing or increasing the cayenne and jalapeño. This dish stores well for 3–5 days and can be frozen for up to 3 months. For extra thickness, stir in a cornstarch slurry during the final minutes of cooking.

Dominique

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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.

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