Otherby TheMealDBVenezuelan Coconut ChickenServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 Chicken Breasts2 chopped Onion1 clove peeled crushed Garlic4 Bay LeavesPinch Black PepperPinch TurmericPinch CuminPinch Salt1 tablespoon Sugar3 Tomato1 tablespoon Ginger Paste1/3 cup Olive Oil1 Can Coconut Milk1/2 cup WaterStepsStep-by-step0 of 8 done1Cut the chicken up into bite size pieces. Peel and cut the onions, mince the garlic.2Assemble the rest of the ingredients and you are ready to start cooking.3Make the Dish4Heat 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.5Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.6In the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes.7Add 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)8Remove the bay leaves and serve with white rice.Source: TheMealDB
