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Venezuelan Coconut Chicken

Venezuelan Coconut Chicken
DinnerVenezuelan⏱ 35 minServes 4MediumGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 Chicken Breasts
  • 2 Onion, chopped
  • 1 clove Garlic, peeled crushed
  • 4 Bay Leaves
  • Black Pepper (pinch)
  • Turmeric (pinch)
  • Cumin (pinch)
  • Salt (pinch)
  • 1 tbsp Sugar
  • 3 Tomato
  • 1 tbsp Ginger Paste
  • ⅓ cup Olive Oil
  • 1 can Coconut Milk
  • ½ cup Water

Method

  1. Cut the chicken up into bite size pieces. Peel and cut the onions, mince the garlic.
  2. Assemble the rest of the ingredients and you are ready to start cooking.
  3. 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.
  4. Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.
  5. In the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes.
  6. 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)
  7. Remove the bay leaves and serve with white rice.

Video

Video by High Protein Recipes with Scott Baptie, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.

Recipe source: TheMealDB · TheMealDB API terms of use
Photo: Venezuelan Coconut Chicken by TheMealDB contributors (TheMealDB API terms) · source