Ingredients
- 1 lb Chicken (breast or thighs)
- 1 can Coconut milk
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 inch Ginger, minced
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Red pepper flakes
- 1 cup Chicken or vegetable broth
- 1 cup Vegetables (bell peppers, snap peas, or zucchini)
- Fresh herbs (Cilantro or parsley)
- 1 Lime, juiced
- Chili (fresh or paste, to taste)
- Olive oil (for sautéing)
Instructions
- Prepare the ingredients by dicing the chicken into bite-sized pieces and chopping garlic, onion, and ginger finely.
- Sauté the aromatics in a large skillet over medium heat with olive oil until onions are translucent, then add garlic and ginger.
- Brown the chicken pieces in the skillet until browned on the outside, seasoning with a pinch of salt and pepper.
- Add the spices (cumin, paprika, and chili) and stir to coat the chicken evenly, allowing the spices to toast.
- Incorporate the coconut milk, stirring it into the chicken and bringing it to a gentle simmer for about 10-15 minutes.
- Final touches involve squeezing lime juice and scattering fresh herbs over the dish, adjusting seasoning if needed.
- Serve the dish over rice or quinoa with lime and cilantro on top for extra flavor.
Notes
Feel free to adjust the spice level to your preference. This dish can also be made with tofu or shrimp for a variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Brazilian
- Diet: Pescatarian