Brazilian Coconut Curry Chicken

In a bowl, toss the chicken chunks with salt, black pepper, smoked paprika, cumin, and turmeric (if using). Make sure the chicken is evenly coated with the spices.

Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken chunks and cook for about 6-8 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.

Prepare the Curry Sauce:
In the same skillet, add a little more oil if necessary. Add the chopped onion and cook for about 3-4 minutes until softened. Add the garlic and grated ginger and cook for another minute until fragrant.

Add the Spices and Tomato Paste:
Stir in the curry powder and tomato paste, allowing them to cook for 1-2 minutes, creating a fragrant base for the sauce.

Create the Coconut Curry Sauce:
Pour in the coconut milk, chicken broth (or water), and brown sugar (if using). Stir everything together and bring the sauce to a simmer. Let it cook for 5-7 minutes, allowing the sauce to thicken slightly.

Combine Chicken and Sauce:
Add the cooked chicken back into the skillet, stirring to coat the chicken in the curry sauce. Let it simmer for another 5-10 minutes to allow the flavors to meld together and the chicken to soak in the sauce.

Finish and Serve:
Taste the curry and adjust the seasoning if needed (add salt, pepper, or chili flakes for heat). Garnish with fresh cilantro or parsley before serving.

Serving and Storage Tips