This "Brazilian Chicken with Coconut Milk" tasted excellent. I should not have been surprised when the "sauce" tasted like a red Thai curry given that many of the ingredients were similar (onions instead of shallots, jalapeno peppers instead of Thai chili peppers, ginger, garlic, and coconut milk - no lemon grass or kaffir lime leaves though). The sauce was a beautiful salmon color with bits of red (tomatoes) and green (jalapeno peppers and parsley garnish). I deviated from the recipe by cutting the chicken into 1" cubes so that my chicken-hating husband would be less likely to complain since more of the surface area of the chicken would be browned (his preference). The spice mixture on the chicken tasted like hot version (cayenne) of a typical Middle-Eastern curry (cumin, turmeric, coriander). I also deviated from the recipe by stirring the chicken into the sauce (instead of serving the sauce over the chicken) which would obviously blend all the seasonings together. My own end result tasted like an Indian curry with a parsley garnish instead of a cilantro garnish. Although there are simpler curry recipes that taste just as delicious, I won't hesitate to make this one again and again. I really enjoyed it. Thank you MLYIN for sharing your recipe. Thanks also to Saveur on THEBUZZ for pointing the recipe out to me.
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This "Brazilian Chicken with Coconut Milk" tasted excellent. I should not have been surprised...