Step 1 of 5
Venezuelan Coconut Chicken
Heat oil in a frying pan over medium heat. Sauté the onion until translucent. Remove and transfer to a blender.
Step 2
Add the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk and water to the blender. Blend until smooth.
Step 3
In the same pan, add the chicken pieces and brown on all sides, about 3 minutes.
Step 4
Add the blended sauce and bay leaves to the pan. Bring to a simmer and cook for 15–20 minutes until the chicken is cooked through and the sauce is creamy.
Step 5
Remove the bay leaves and season with salt and pepper. Serve with white rice.
