Venezuelan Coconut Chicken

What you need

Ingredients

Measured for 4 servings.

• 2 pcs (approx. 360 g)Chicken Breasts
• 240 gOnion
• 5 gGarlic
• 4 pcs (approx. 0.8 g)Bay Leaves
• 1 gBlack Pepper
• 1 gTurmeric
• 1 gCumin
• 1 gSalt
• 12.5 gSugar
• 3 pcs (approx. 360 g)Tomato
• 15 gGinger Paste
• 80 mlOlive Oil
• 400 mlCanned Coconut Milk

Make it

Method

1. 01

   Slice 360 g chicken breast and 240 g onion. Brown chicken in part of the listed olive oil, then move it to a clean plate. Soften onion, garlic and ginger in the remaining oil.

2. 02

   Add diced tomato, 400 ml canned coconut milk, sugar, turmeric, cumin, pepper and bay. Simmer 5 minutes; return chicken and cook gently until its thickest part reaches 74°C, about 12–15 minutes.

3. 03

   Remove bay leaves, taste before adding all measured salt and divide sauce and chicken among four. Cool leftovers promptly.