Brazilian Chicken + Prawn Xinxim

This is utterly delicious. You could leave out the prawns, fling in more chicken, or leave out the chicken and whack in some white fish – it’s yummy whichever way you want to serve it. This recipe is from Diana Henry’s wonderful A Bird in The Hand book which is literally a winner winner chicken dinner because it’s a whole book of chicken recipes, and every recipe is excellent. Anyway, back to this Brazilian curry…..


700g skinless boneless chicken thighs

3 limes

1 tsp cayenne

1 tbsp veg/sunflower oil

1 large onion

2 red peppers

1 courgette

3 garlic cloves

1inch root ginger

250g fresh tomatoes

1 tbsp light brown sugar

200ml chicken stock

2 x 160ml cans coconut cream

or solid part of a 400g can coconut milk

300g shelled prawns

1 large handful ground almonds

Chopped coriander to serve


  1. Cut each thigh into large chunks and put into a bowl with the juice of 2 limes and the cayenne, cover and leave to marinate in the fridge for 45 minutes.
  2. In the mean time, finely chop the onion, chop the peppers and courgette into cubes, crush the garlic and grate the ginger. Chop the tomatoes, make the stock (assuming you’re using cubes or similar).
  3. Heat the oil in a pan, and in batches (don’t crowd them!) lift out the chicken from the marinade and brown on all sides, seasoning as you go. No need to cook the chicken completely at this point, so when brown remove to a bowl and cook up the next batch.
  4. In that same pan, fry the onions and after 5 minutes add in the peppers and courgettes and keep on cooking until soft but not brown.
  5. Add in the ginger & garlic, cook for a minute, then add in the tomatoes and keep cooking the whole lot until the tomatoes are soft and starting to lose their shape. If it starts to get a bit dry in the pan, add in a slurp of water.
  6. Next up, fling in the sugar, half of the stock and bring to the boil, then reduce the heat, cover and leave to cook for 10 minutes.
  7. Return the chicken to the pan (scrape in any juices that are in the bowl), stir in coconut cream and more of the stock if it looks too thick.
  8. Simmer for 20 minutes, then stir in the prawns, leave for a few minutes to cook through and turn pink, then stir in the juice of the final lime, ground almonds, and check for seasoning.
  9. Serve with rice and a sprinkling of chopped coriander. Coconut rice goes especially well with this (use half water, half coconut milk when you cook the rice).

Notes: Feel free to throw in some finely chopped chilies with the tomatoes, or chilli flakes. I certainly would if this was just feeding adults.

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