Spicy Brazilian Coconut Chicken

Ingredients (Serves 4)

For the Chicken

• 2 large chicken breasts
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp ground cumin
• ½ tsp turmeric
• ½ tsp chili flakes (optional)
• Salt and black pepper, to taste

For the Coconut Sauce

• 1 tbsp butter
• 3 garlic cloves, minced
• 1 small onion, finely diced
• 1 cup (250 ml) coconut milk
• ½ cup heavy cream
• 2 tbsp sweet chili sauce
• 1 tsp lime juice
• ½ tsp smoked paprika

For Serving

• Steamed jasmine or basmati rice
• Fresh cilantro, chopped
• Sliced red chili
• Lime wedges

Instructions

1. Season the chicken with paprika, garlic powder, cumin, turmeric, chili flakes, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden and fully cooked. Remove from the skillet.
3. In the same skillet, melt the butter. Sauté the onion until soft, then add the garlic and cook for 30 seconds.
4. Stir in the coconut milk, heavy cream, sweet chili sauce, lime juice, and smoked paprika. Simmer for 3–5 minutes until the sauce thickens.
5. Return the chicken to the skillet and spoon the sauce over the top. Simmer for another 5 minutes.
6. Garnish with chopped cilantro and sliced red chili.
7. Serve hot with steamed rice and lime wedges.