A delightful Brazilian-inspired chicken dish with a creamy coconut sauce, perfect for any occasion.
Combine the cumin, cayenne, turmeric, and coriander in a bowl.
Mixing the spices thoroughly ensures an even coating on the chicken.
Rub the chicken breasts with the spice mixture, adding salt and pepper to taste.
Let the chicken sit for a few minutes to absorb the flavors.
Heat half of the olive oil in a skillet over medium heat.
Ensure the skillet is hot before adding the chicken for a good sear.
Cook the chicken in the skillet until golden and cooked through, about 6-8 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and set aside.
Cover the chicken with foil to keep it warm.
Add the remaining olive oil to the skillet and sauté the onion, ginger, and garlic until fragrant.
Stir frequently to prevent burning.
Add the tomatoes and cook until softened, about 5 minutes.
Crush the tomatoes slightly with the spatula for a smoother sauce.
Stir in the coconut milk and simmer for 5 minutes.
Adjust the seasoning with salt and pepper if needed.
Serve the chicken topped with the sauce and garnish with parsley.
Serve with a side of rice or bread to soak up the delicious sauce.
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