Venezuelan Coconut Chicken
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- Cuisine
- Venezuelan
- Course
- Main
- Ready in
- 35 min
- Effort
- A project
Ingredients
×1
- 2 Chicken Breasts
- 2 chopped Onion
- 1 clove peeled crushed Garlic
- 4 Bay Leaves
- Pinch Black Pepper
- Pinch Turmeric
- Pinch Cumin
- Pinch Salt
- 1 tablespoon Sugar
- 3 Tomato
- 1 tablespoon Ginger Paste
- 1/3 cup Olive Oil
- 1 Can Coconut Milk
- 1/2 cup Water
Method
- Cut the chicken up into bite size pieces. Peel and cut the onions, mince the garlic.
- Assemble the rest of the ingredients and you are ready to start cooking.
- Heat up a fry pan over medium heat. Add the oil and when hot, sauté the onion until translucent. Remove from pan and transfer to a blender or food processor.
- Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.
- In the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes.
- Add the blender ingredients and bay leaves to the pan, bring to a simmer and cook until the chicken is white inside and the liquid is creamy. (15 to 20 minutes)
- Remove the bay leaves and serve with white rice.
Tags
- chicken
- creamy
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.