Venezuelan Coconut Chicken
A Venezuela dinner. Ready in about 48 minutes. Difficulty: medium.
- 15 minPrep (about)
- 33 minCook (about)
- 48 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 2 chicken breasts
Fresh & other
- 2 onions
- 1 clove garlic
- 1 tbsp sugar
- 3 tomatoes
- 1 tbsp ginger paste
- 1 can coconut milk
- ½ cup water
Sauces & oils
- ⅓ cup olive oil
Spices & seasonings (5): bay leaves, black pepper, turmeric, cumin, salt
- 4 bay leaves
- Pinch black pepper
- Pinch turmeric
- Pinch cumin
- Pinch salt
How to make it
Steps in our own plain words.
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Cut the chicken up in bite size pieces, peel.
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Cut the onions, mince the garlic.
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Assemble the rest of your ingredients plus you are ready to start cooking.
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Make the Dish.
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Heat up a fry pan on medium heat.
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Add the oil and when hot.
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Cook the onion until see-through.
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Remove from pan.
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Move to a blender or food processor.
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Add tomatoes, garlic, turmeric,, sugar, ginger paste, coconut milk, water.
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Blend smooth.
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Add the chicken in the same pan you cooked your onion.
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Brown all sides.
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This should take about 3 minutes.
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Add your blender ingredients plus bay leaves to the pan.
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Bring to a simmer.
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Heat till your chicken is white inside plus the liquid is creamy.
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(15 to 20 minutes).
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Remove the bay leaves.
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Serve with white rice.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.