Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, brazilian curry. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Brazilian Curry is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Brazilian Curry is something which I’ve loved my whole life. They are nice and they look wonderful.
A delicious Brazilian Chicken Curry with Spinach, with a fusion of a lot of different flavours and the added goodness of lots of spinach. I have been making this dish for some time. It's a bit different and a wonderful plate of lots of flavour and a great use for boneless chicken breasts.
To begin with this recipe, we must prepare a few components. You can cook brazilian curry using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Brazilian Curry:
- Take 1 kg chicken breast, remove fat and cut into bite-size
- Take 50 gr toasted peanuts, coarsely ground
- Make ready 50 gr cashew nuts, coarsely ground
- Take 1/2 Green Bell pepper, diced
- Prepare 1/2 Red Bell pepper, diced
- Get to taste Chili
- Get to taste Cilantro, parsley, green onion,
Far simpler than most of the from-scratch curry pastes I've shared over the years! Coat chicken with spray, then season with salt, pepper, and curry powder. Whisk coconut milk, tomato paste, ginger, and garlic until smooth. Reduce heat to low, add sauce to chicken, and cover.
Steps to make Brazilian Curry:
- Prepare each ingredients according to the directions written in Ingredients part.
- Grind the dried shrimp in the food processor. Marinate chicken with salt and lime juice.
- In a large sauce pan, heat the coconut oil over medium heat. Brown the chicken pieces on all sides. Remove them from a pan.
- Use the same pan as chicken, add the oil if there is not enough oil left. Add the onion and stir until browned. Add the garlic and ginger, keep stirring.
- Add the dried shrimp, peanuts, cashew nuts, bell peppers. If you like hot taste, add finely chopped chili as well. Get chicken back to the pan.
- Pour coconut milk and water. Cover the pot. Reduce the heat to low and cook for 30 to 40 minutos. Make sure the mixture does not boiled and stir occasionally so that the chicken pieces do not stick to the pan.
- Add white pepper. Taste and add salt if needed. Top cilantro, parsley or green onion as you like. Serve with hot rice and farofa(toastes cassava flour mixture) if you have.
Like a Latin American curry this is a wonderfully rich chicken stew that combines flavours such as cumin, garlic, ginger and coriander in a coconut milk based sauce. Heat a glug of oil in a large, deep frying pan over a medium heat. The best part is how quickly it transports you to Brazil, all thanks to ingredients that can be found right in your pantry. The sauce is the kicker here, spicy, rich, creamy, and super fragrant. The last time I shared a Brazilian recipe with all of you lovely readers it became an overnight hit!
So that’s going to wrap this up with this special food brazilian curry recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
