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Brazilian coconut chicken curry Recipe

Name: Brazilian coconut chicken curry
Cook time: 45 min
Total time: 45 min
Yield: 4
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)

delicious. magazine

Chicken and okra are cooked in a creamy sauce, made with coconut milk and crunchy peanut butter, in this easy Brazilian curry recipe.

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)

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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