Brazilian coconut chicken curry
- April 2016
- Serves 4
- Hands-on time 45 min
Chicken and okra are cooked in a creamy sauce, made with coconut milk and crunchy peanut butter, in this easy Brazilian curry recipe.
- Dairy-free recipes
- Gluten-free recipes
- 31.4g (18.3g saturated)
- 8.4g (5.8g sugars)
- 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)
- 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.
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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