Spicy Brazilian Coconut Chicken in the Pressure Cooker
This spicy Brazilian coconut chicken cooked in a pressure cooker yields tender, flavorful bites infused with cumin, cayenne, turmeric, and creamy coconut milk. Simple preparation and rich aroma make it perfect for easy weeknight comfort.
Equipment
- 1 Mixing bowl
- 1 Pressure cooker
Ingredients
Ingredients
- 600 g Chicken breasts cut into bite-sized pieces
- 1 teaspoon Cumin
- 1 teaspoon Cayenne pepper
- 1 teaspoon Turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 tablespoon Ginger paste
- 0.5 tablespoon Garlic paste
- 3 tablespoons Olive oil
- 1 Medium onion chopped
- 2 Green bird's eye chillies chopped
- 3 Medium tomatoes chopped
- 1 tablespoon Lemon juice
- 1 tin Coconut milk
Instructions
Instructions
- Cut the chicken into bite-sized pieces and toss it in a mixing bowl. Sprinkle the cumin, cayenne, turmeric, coriander, salt, pepper, ginger, and garlic pastes all over. Mix well to coat evenly.
- Heat olive oil in the pressure cooker pot (saute mode if electric). Add chopped onion and cook until translucent, about 3-4 minutes.
- Add seasoned chicken to the pot, browning all sides for 5–7 minutes.
- Stir in chopped tomatoes, green chillies, coconut milk and lemon juice. Blend well.
- Seal the lid, ensure sealing ring is fitted. Cook on high pressure for 10 minutes after float valve rises.
- Turn off heat and allow natural pressure release for about 10 minutes.
- Open lid, stir and serve hot garnished with parsley.
Notes
You can use chicken thighs instead of breast. Substitute bird's eye chili with jalapeños or chili flakes. Leftovers store great and reheat well with a splash of coconut milk.