Brazilian Curry

Ingredients

While the original Indian curry is known for its intense heat and aromatic spices, the Brazilian adaptation takes a milder approach. The Brazilian Curry incorporates tropical ingredients such as coconut milk, palm oil, and local spices, giving it a unique flavor profile that sets it apart from its Indian counterpart. This adaptation also includes Brazilian vegetables and herbs to enhance the dish's authenticity. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30ml) palm oil 2 tablespoons (30ml) palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons (30g) Brazilian curry powder 2 tablespoons (30g) Brazilian curry powder
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) turmeric 1 teaspoon (5g) turmeric
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) black pepper 1 teaspoon (5g) black pepper
• 500g boneless chicken, cut into cubes 500g boneless chicken, cut into cubes
• 1 cup (200g) diced pineapple 1 cup (200g) diced pineapple
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 34g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the palm oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced bell peppers and diced tomatoes to the pan. Cook for 5 minutes, until the vegetables soften.
4. 4.
   In a small bowl, mix together the Brazilian curry powder, ground cumin, paprika, turmeric, salt, and black pepper.
5. 5.
   Add the chicken cubes to the pan and sprinkle the spice mixture over the chicken. Stir well to coat the chicken evenly.
6. 6.
   Pour in the coconut milk and bring the mixture to a simmer. Cook for 15-20 minutes, until the chicken is cooked through and tender.
7. 7.
   Add the diced pineapple to the pan and cook for an additional 5 minutes.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or Brazilian-style farofa.

Treat your ingredients with care...

• Palm oil — Use sustainably sourced palm oil to support ethical practices.
• Brazilian curry powder — If you can't find Brazilian curry powder, you can substitute with a mixture of turmeric, cumin, coriander, and paprika.

Tips & Tricks

• For a vegetarian version, replace the chicken with tofu or a variety of colorful vegetables.
• Adjust the spiciness by adding more or less Brazilian curry powder according to your taste preference.
• Serve the Brazilian Curry with traditional Brazilian sides like farofa, black beans, and cassava flour.
• Experiment with different protein options such as shrimp, fish, or beef to create your own variation of Brazilian Curry.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Brazilian Curry hot with steamed rice or Brazilian-style farofa. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Brazilian Curry in a vibrant serving dish, allowing the colors of the bell peppers, tomatoes, and pineapple to shine through. Sprinkle some chopped cilantro on top for an appealing finishing touch.