World 25 min

Venezuelan Coconut Chicken

Name: Venezuelan Coconut Chicken
Total time: 25 min
Yield: 2 servings
Cuisine: World
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

chicken

Ingredientsfor 2

450

Cal

35g

Protein

20g

Carbs

30g

Fat

12 Chicken Breasts
22 chopped Onion
31 clove peeled crushed Garlic
44 Bay Leaves
5Pinch Black Pepper
6Pinch Turmeric
7Pinch Cumin
8Pinch Salt
91 tablespoon Sugar
103 Tomato
111 tablespoon Ginger Paste
121/3 cup Olive Oil
131 Can Coconut Milk
141/2 cup Water

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Instructions

1
Cut the chicken up into bite size pieces. Peel and cut the onions, mince the garlic.
2
Assemble the rest of the ingredients and you are ready to start cooking.
3
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.
4
Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.
5
In the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes.
6
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)
7
Remove the bay leaves and serve with white rice.