Brazilian coconut chicken curry
- Published: 9 May 16
- Updated: 18 Mar 24
Chicken and okra are cooked in a creamy sauce, made with coconut milk and crunchy peanut butter, in this easy Brazilian curry recipe.
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Ingredients
- Vegetable oil for frying
- 1 onion, sliced
- 2 garlic cloves, crushed
- 200g okra (from larger supermarkets and Indian food shops), sliced into 1-2cm pieces
- 1 green chilli, roughly chopped
- 2 tbsp crunchy peanut butter (we like Whole Earth)
- 8 skinless, boneless, free-range chicken thighs, sliced into strips
- 400ml coconut milk
- Juice 2-3 limes, plus wedges
- Bunch fresh coriander, chopped
- Steamed basmati and wild rice, and unsalted peanuts, toasted in a dry pan, to serve (optional)
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Method
- Heat a glug of oil in a large, deep frying pan over a medium heat. Add the onion and fry for 5 minutes. Add the garlic, okra and chilli, then fry for a further 2-3 minutes.
- Stir in the peanut butter and chicken, then fry for 10-15 minutes over a high heat until the chicken changes colour and is nearly cooked through. Add the coconut milk, juice of 2 limes and half the coriander. Taste, season and add more lime juice if you think it needs it, then simmer for 5-10 minutes until the chicken is cooked through. Sprinkle with the remaining coriander, then serve with basmati and wild rice, and lime wedges. Scatter with toasted peanuts if you like.
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- Recipe from April 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 469kcals
- Fat
- 31.4g (18.3g saturated)
- Protein
- 36.1g
- Carbohydrates
- 8.4g (5.8g sugars)
- Fibre
- 4.2g
- Salt
- 0.4g
delicious. tips
If you like, stir in some spinach at the end of cooking so it wilts into the sauce, to bulk out the curry.
Freeze in a freezer bag for up to 1 month; fully defrost, then slowly heat through until piping hot.
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