Venezuelan Coconut Chicken

Ingredients

• 2chicken breasts, cut into bite-size pieces
• 2onion, peeled and chopped
• 1 clovegarlic, peeled and crushed
• 4 leafbay leaves, removed before serving
• black pepper
• turmeric
• ground cumin
• salt
• 1 tbspsugar
• 3tomato
• 1 tbspginger paste
• 1/3 cupolive oil
• 400 mlcoconut milk, 1 can
• 1/2 cupwater

Method

1. 1

   Heat oil in a frying pan over medium heat. Sauté the onion until translucent. Remove and transfer to a blender.

2. 2

   Add the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk and water to the blender. Blend until smooth.

3. 3

   In the same pan, add the chicken pieces and brown on all sides, about 3 minutes.

4. 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.

5. 5

   Remove the bay leaves and season with salt and pepper. Serve with white rice.