Venezuelan Chicken in Coconut Sauce

Tender chicken in a fragrant coconut sauce with warm spices — a classic Venezuelan dish that captivates from the first bite. Serve perfectly with white rice.

Ingredients

• 2 pcs Chicken breasts
• 2 pcs Onion
• 1 clove Garlic
• 4 pcs Bay leaf
• 1 pinch Black pepper
• 1 pinch Turmeric
• 1 pinch Cumin
• 1 pinch Salt
• 1 tbsp Sugar
• 3 pcs Tomatoes
• 1 tbsp Ginger paste
• 80 ml Olive oil
• 400 ml Coconut milk
• 120 ml Water

Instructions

1. Cut the chicken breasts into bite-sized pieces. Peel and slice the onion, and crush the garlic.
2. Heat a skillet over medium heat and add olive oil. When the oil is hot, sauté the onion until translucent and transfer to a blender or food processor.
3. To the blender with the onion, add the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, and water. Blend thoroughly until smooth.
4. In the same skillet where the onion was cooked, add the sliced chicken and sauté on all sides until golden brown.
5. Pour the sauce from the blender into the skillet, add the bay leaves, bring to a boil, and simmer over low heat until the chicken is cooked through and the sauce thickens to a creamy consistency.
6. Remove the bay leaves. Serve hot with white rice.