Brazilian Chicken Curry Recipes

BRAZILIAN CHICKEN CURRY

Steps:

• In a 5- to 6-qt slow cooker, whisk together the coconut milk, tomato paste, garlic, ginger, 1⁄2 tsp salt and 1⁄4 tsp pepper. Add the bell peppers, onion and potatoes and mix to combine.
• Rub the curry powder all over the chicken legs; nestle them among the vegetables.
• Cook, covered, until the chicken is cooked through, on low for 6 to 8 hours or on high for 4 to 5 hours. Sprinkle with the cilantro before serving.

BRAZILIAN CHICKEN CURRY

Steps:

• Preheat large nonstick skillet on medium high for 2-3 minute Coarsely chop & coat veggies with cooking spray then place peppers, onions & potatoes in pan, cook 3-4 min until brown.
• Coat cut up chicken w/ cooking spray, then season with salt, pepper & curry powder. Add chicken to vegetables; cook and stir another 3-4 min or until chicken has browned on all sides.
• Whisk coconut milk, tomato paste, ginger and garlic until smooth. Reduce heat to low and add sauce to chicken. Cover, simmer and stir 3-4 min or until potatoes are tender and chicken is done. Stir in cilantro. Serve over brown rice or white or anything you'd like!

CROCKPOT BRAZILIAN CHICKEN CURRY (PALEO)

Steps:

• Cut chicken pieces in half or quarters (not cubed, just cut up enough to make it all fit in the crockpot).
• Combine coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper, and red pepper flakes in the crockpot and whisk together.
• Add in peppers, chicken, and broth.
• Mix all ingredients together to completely cover the chicken in the curry mixture.
• Cover and cook at low for 6-8 hours or high for 4-5 hours.