Spicy Brazilian Coconut Chicken in Your Pressure Cooker
A lively, fragrant pressure-cooker dish featuring tender chicken simmered in spiced coconut sauce for quick comfort food with a Brazilian twist.
Equipment
- 1 Pressure cooker with sealing ring and float valve
Ingredients
Main Ingredients
- 4 Chicken breasts 600g, cut into bite-sized pieces
- 1 teaspoon Cumin
- 1 teaspoon Cayenne pepper
- 1 teaspoon Turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 tablespoon Ginger paste
- 0.5 tablespoon Garlic paste
- 3 tablespoon Olive oil
- 1 Medium onion chopped fine
- 2 Green birds eye chillies chopped small
- 3 Medium tomatoes diced
- 1 tablespoon Lemon juice
- 1 tin Coconut milk
Instructions
Cooking Instructions
- Cut chicken into bite pieces and mix with cumin, cayenne, turmeric, coriander, salt, pepper, ginger and garlic pastes. Let marinate 10 minutes.
- Heat olive oil in pressure cooker. Sauté chopped onions for 5 minutes until soft.
- Add marinated chicken. Brown for 10–12 minutes until color changes.
- Pour in coconut milk, tomatoes, and chillies. Stir to combine.
- Close lid with sealing ring and lock. Heat until float valve rises.
- Reduce heat and pressure cook for 10 minutes.
- Carefully quick release steam after cooking time ends. Wait for float valve to drop.
- Open and add lemon juice. Adjust salt and pepper if needed.
- Serve hot with rice or flatbread. Garnish with parsley.
Notes
If desired, swap fresh ginger and garlic paste with store-bought. Use frozen tomatoes if needed. Adjust spice level as preferred.