Venezuelan coconut chicken — tender chicken simmered in a creamy, fragrant blend of coconut milk, tomato, ginger and warm spices. A comforting, lightly sweet curry, lovely with white rice.
- 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
Video
Preparation
- Cut the chicken into bite-size pieces. Peel and cut the onions and mince the garlic.
- Heat a frying pan over medium heat. Add the oil and, when hot, sauté the onion until translucent, then remove from the pan and transfer to a blender or food processor.
- Add the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk and water, and blend smooth.
- In the same pan, add the chicken and brown on all sides, about 3 minutes.
- Add the blended 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.
