A delicious Brazilian Chicken Curry with Spinach, with a fusion of a lot of different flavours and the added goodness of lots of spinach.
This Brazilian Curry is sort of a mash-up of different cuisines – part Thai, part Indian and part Mexican. The results are delicious though and a really quick, one-pan dinner.This dish is ready in just about 35 minutes!
Ingredients and Subsitutions
Chicken – I generally opt for boneless chicken breasts, but boneless chicken thighs will work here as well.
Coconut Milk – I recommend full-fat coconut milk for this recipe. You can use lite coconut milk for this recipe, but sauce will be thinner (you could thicken it up with a cornstarch/water paste, if you like)
Tomatoes – fresh tomatoes are best, if you have them. A can of diced tomatoes, drained, will also work in a pinch.
Spinach – you could also substitute the spinach for any green you have in your fridge (kale, chard, arugula etc.)
Cook’s Notes
Adjust the amount of cayenne to your heat tolerance. Surprisingly, the jalapeños don’t make this a really spicy dish, so no need to fear. That said, you can adjust to taste, as well
This chicken curry keeps and reheats well.
I like to serve this chicken curry with rice.
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Ingredients
- 1 1/2 teaspoon turmeric
- 1 1/2 teaspoon ground coriander
- 1 1/2 teaspoon cumin
- 1/2 - 1 1/2 teaspoon cayenne pepper, adjust to your taste for heat
- 2 teaspoons table salt
- 1/2 teaspoon black pepper
- 3 boneless skinless chicken breasts, cut half lengthwise
- 2 Tablespoons olive oil
- 1 small onion, chopped
- 2 teaspoons fresh ginger, minced
- 2 small jalapeno peppers, seeded and chopped
- 2 cloves garlic, minced
- 3 fresh tomatoes, seeded and chopped (could use drained canned diced tomatoes)
- 14 oz. coconut milk
- 4 cups fresh baby spinach
Instructions
- Heat 1 Tbsp. of the oil in a large skillet over medium heat.
- Stir together the turmeric, coriander, cumin, cayenne (use lower amount for less heat), salt and pepper in a wide, shallow bowl or plate. Pat chicken dry. Press chicken pieces in to the spice mixture to coat, then transfer to hot skillet. Cook, turning once, until browned, 6-8 minutes (Doesn't need to be completely cooked, at is will be returned to cook some more). Remove chicken to a plate and cover loosely with tin foil to keep warm.
- Heat remaining 1 Tbsp. oil in same skillet. Cook onion, ginger, jalapenos and garlic until onion is soft, about 5 minutes. Add tomatoes and cook, stirring, until tomatoes are softened. Stir in coconut milk and bring to a simmer. Return chicken to skillet and and juices. Reduce heat to low and simmer until chicken is cooked through and sauce has thickened slightly. Add spinach and stir in. Cook just until spinach is wilted. Taste sauce and season with salt and pepper, if needed.
- Serve over rice, if desired.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I have just made this (with boneless/skinless chicken thigh pieces and omitting the coriander simply because I don’t like it), and it is so tasty and creamy even though I used light coconut milk. This recipe is definitely a keeper, thank you!
So glad you enjoyed it! Thanks :)
This recipe was SO good! Definitely spicy- however, I will just make minor adjustments next time. Super easy and very wholesome. I would absolutely make this again!
So glad you enjoyed it, Robyn and yes, the heat is definitely adjustable :) I love all the flavours going on in this one. You’ve reminded me I need to make it again soon!
What a delicious dish! And with a lot of my favourite components. Thought the dish would be spicy but it was fine with half the spices and one jalapeño.
We did butterfly the chicken but would cut into bite-size pieces next time. My husband thinks it would be faster!
A definite keeper!
So glad you enjoyed it, Irene and yes, bite-size pieces would definitely cook up more quickly!
Do you need to cut up the chicken into bite sized pieces or do you leave them as large breast (other than butterflying like you said)? This looks great. Can’t wait to make it. The look of it is like a Katsu curry!
Hi Joy, I just left them in their butterflied shape. You could easily cut them into bite-sized though, if you prefer. Enjoy!
Oh wow- I think by now you know how I feel about curry- and this one looks like winner!
Thanks so much, Sarah :) We love curry as well!
The flavors in this dish were wonderful. Served over basmati rice and served and our guest enjoyed the flavors. Will keep this in my make again file and so easy with little clean up.
So glad you enjoyed it, Cathy and yes, lots to love about easy, quick and delicious meals :)
Tom and I love dishes flavored with curry Jennifer, so this will definitely be added to my list of weekly dinners! And one pan and less than 35 minutes is perfect!
Thanks so much, Mary Ann :)
I love curry and I’m all for a 30 minute meal… perfect for a weeknight craving!
Thanks Laura and yes, perfect for weeknights!
Hi Jennifer! I made this last night and it was delicious. I cut the recipe in half as there is just my husband and I and we both loved it. I used a little less than half of the amounts of the spices and only used half of a jalapeño and it was plenty spicy enough. Not overpowering, but just right. I have saved this recipe and will be making it again. I served it over brown basmati rice. I did only have lite coconut milk and did have to thicken it a little with cornstarch, but that wasn’t a big deal. Thanks for sharing!
So glad you enjoyed it, Colleen! You were smart to scale back the spiciness and jalapeno. As I say, you can always add more, but you can’t take it out :)
I’ve actually never tried Brazilian food before, but this curry looks so spiced and delicious that I most likely would love it! Gorgeous photos too.
Thanks so much, Thalia :)
This would be great for me as a mid week dinner, doesn’t take no time at all and looks delicious!
Thanks Lucy and absolutely perfect for a quick weeknight meal!
What an interesting combination of cuisines, flavors, spices, etc. I would definitely order this on a restaurant menu, it sounds (and looks) WONDERFUL! Sharing!
Thanks so much, Chris :)
I love coconut milk curries, but I don’t think I’ve ever had a Brazilian one…I wonder if this would be good with fish, too?
I think it would be great with fish, Sue!
I love how easy this is, perfect for a busy weeknight. I’ve actually never had Brazilian chicken before so I’m definitely curious to try it.
Thanks Sara and if you like curries (Thai or Indian), I think you would love this one :)
I’ve been fascinated with the Brazilian chicken recipes I’ve seen lately and this is no exception. We love a full flavored, simple meal so this is a must make! I won’t shy away from the cayenne or the jalapeno :) Love the addition of greens! Sharing :)
Thanks Tricia. It really is a great combination of flavours!