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Keto Dinner

Brazilian Chicken with Coconut Milk

I first tried this dish at a little Brazilian restaurant and knew I had to recreate it at home. The blend of cumin, turmeric, and cayenne gives the chicken a deep warmth, while the coconut milk adds a creamy richness that keeps it perfectly keto. It's a weeknight favorite in my house.

15 min Prep time 35 min Cook time 50 min Total time 4 Servings 330 Calories
Brazilian Chicken with Coconut Milk

Ingredients

  • teaspoon ground cumin
  • teaspoon ground cayenne pepper
  • teaspoon ground turmeric
  • teaspoon ground coriander
  • skinless, boneless chicken breast halves
  • salt and pepper to taste
  • tablespoons olive oil
  • onion, chopped
  • tablespoon minced fresh ginger
  • jalapeno peppers, seeded and chopped
  • cloves garlic, minced
  • tomatoes, seeded and chopped
  • (14 ounce) can light coconut milk
  • bunch chopped fresh parsley

Instructions

  1. Step 1

    I like to start by mixing the cumin, cayenne, turmeric, and coriander in a small bowl. Then I season the chicken breasts with salt and pepper and give them a good rub with the spice blend, making sure every inch is coated. Heat a tablespoon of olive oil in a large skillet over medium heat. Once it shimmers, place the chicken in the pan and let it cook for 10 to 15 minutes per side until beautifully browned and cooked through. The exact time depends on thickness, but you'll know it's done when the juices run clear. Remove the chicken and set it aside. Add the remaining olive oil to the same skillet, then toss in the onion, ginger, jalapeños, and garlic. Sauté for about 5 minutes until they soften and become fragrant. Next, stir in the chopped tomatoes and cook for another 5 to 8 minutes, letting them break down into a rough sauce. Pour in the coconut milk and stir everything together, scraping up any browned bits from the bottom. Let the sauce simmer for a couple of minutes until it thickens slightly. Nestle the chicken back into the pan and spoon some sauce over the top. Finish with a generous sprinkle of fresh parsley.

Chef's Tip

I always toast the spices for 30 seconds in the dry pan before adding oil—it wakes up their flavors. Also, if you have time, let the chicken marinate in the spice rub for an hour in the fridge for deeper taste.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to keep the chicken from drying out.

Variation Tips

Try swapping the chicken for shrimp or firm tofu for a different protein. For a milder dish, use bell peppers instead of jalapeños, or add a splash of lime juice at the end for brightness.

Frequently Asked Questions