Venezuelan Coconut Chicken

Name: Venezuelan Coconut Chicken
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 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

30g+ Protein40g+ ProteinLow FatChickenFat LossVenezulan

Ingredients

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

Instructions

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.

Make the Dish

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.