Venezuelan Coconut Chicken
Succulent spiced chicken pieces simmered in a luscious, fragrant tomato and coconut sauce.
Ingredients
2 chicken breast fillets, diced300g
2 brown onions, roughly chopped3 pack
1 garlic clove, crushed3 pack
4 dried bay leaves10g
Pinch of ground black pepper100g
Pinch of ground turmeric45g
Pinch of ground cumin40g
1/2 tsp salt750g
1 tbsp granulated sugar1kg
3 fresh tomatoes6 pack
1 tbsp ginger paste90g
80ml olive oil500ml
1 tin (400ml) coconut milk400ml
Method
- Cut the chicken up into bite size pieces. Peel and cut the onions, mince the garlic.
- Assemble the rest of the ingredients and you are ready to start cooking.
- Make the Dish
- Heat up a fry pan over medium heat. Add the oil and when hot, sauté the onion until translucent. Remove from pan and transfer to a blender or food processor.
- Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.
- In the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes.
- 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.
Cost to cook
4
serves 4 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £3.40 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£7.52 est. · serves 4