Spicy Brazilian Coconut Chicken Pressure Cooker Recipe
This bold and creamy chicken curry draws on Brazilian flavors of coconut milk, cumin, cayenne, and turmeric, pressure-cooked until juicy and soul-warming. A spicy, comforting, quick dinner favorite.
Equipment
- 1 Mixing bowl
Ingredients
Main ingredients
- 4 Chicken breasts about 600g, cut into bite-sized pieces
- 1 teaspoon Cumin adds warm, earthy flavor
- 1 teaspoon Cayenne pepper for a spicy kick
- 1 teaspoon Turmeric for vibrant color and subtle bitterness
- 1 teaspoon Ground coriander brings fresh citrus notes
- 0.5 teaspoon Salt and pepper to taste and balance
- 0.5 tablespoon Ginger paste adds zing
- 0.5 tablespoon Garlic paste adds aromatic depth
- 3 tablespoons Olive oil to sauté onions and chicken
- 1 Medium onion finely chopped
- 2 Green birds eye chillies sliced thin
- 3 Medium tomatoes chopped
- 1 tablespoon Lemon juice
- 1 tin Coconut milk
- Parsley for garnish
Instructions
Instructions
- Cut chicken breasts into bite-sized pieces and place in a bowl.
- Mix cumin, cayenne, turmeric, coriander, salt, pepper, ginger paste, and garlic paste and coat evenly over chicken.
- Heat olive oil in skillet over medium; sauté chopped onion until translucent (about 5 minutes).
- Add marinated chicken and brown on all sides without fully cooking.
- Turn heat to low, cover, and simmer until fully cooked and tender (15–20 minutes).
- Stir in coconut milk and let simmer another 5 minutes to blend flavors.
- Stir in chopped tomatoes, lemon juice, and sliced chillies to taste.
- Serve hot, garnished with parsley over rice or flatbread.
Notes
Store leftovers up to 4 days refrigerated or freeze in airtight containers. Reheat gently to preserve texture.