Venezuelan Coconut Chicken

• Chicken Breasts2
• Onion2 chopped
• Garlic1 clove peeled crushed
• Bay Leaves4
• Black PepperPinch
• TurmericPinch
• CuminPinch
• SaltPinch
• Sugar1 tablespoon
• Tomato3
• Ginger Paste1 tablespoon
• Olive Oil1/3 cup
• Coconut Milk1 Can
• Water1/2 cup

Instructions

1. 1

   Cut the chicken up into bite size pieces.

2. 2

   Peel and cut the onions, mince the garlic.

3. 3

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

4. 4

   Make the Dish Heat up a fry pan over medium heat.

5. 5

   Add the oil and when hot, sauté the onion until translucent.

6. 6

   Remove from pan and transfer to a blender or food processor.

7. 7

   Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.

8. 8

   In the same pan you cooked the onion, add the chicken and brown all sides.

9. 9

   This should take about 3 minutes.

10. 10

    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) Remove the bay leaves and serve with white rice.