Venezuelan Coconut Chicken

Method

1. 1

   Cut the chicken up into bite size pieces. Peel and cut the onions, mince 1 garlic.

2. 2

   Assemble the rest of the ingredients and you are ready to start cooking.

3. 3

   Heat up a fry pan over medium heat. Add the oil and when hot, sauté 2 chopped onion until translucent. Remove from pan and transfer to a blender or food processor.

4. 4

   Add tomatoes, garlic, 1 pinch of turmeric, 1 pinch of cumin, 1 tbsp of sugar, 1 tbsp of ginger paste, 1 coconut milk, 120 ml of water and blend smooth.

5. 5

   In the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes.

6. 6

   Add the blender ingredients and 4 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. 7

   Remove the bay leaves and serve with white rice.