Venezuelan Coconut Chicken

Ingredients

• 1½ lb chicken breasts
• 2 onion
• 1 clove garlic
• 4 bay leaves
• ¼ tsp black pepper
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp salt
• 1 tbsp sugar
• 3 tomato
• 1 tbsp ginger paste
• ⅓ cup olive oil
• 13½ oz coconut milk
• ½ cup water
• 2 cup white rice (optional)

Steps

1. Cut chicken into bite-sized pieces. Peel and chop onions, and mince garlic.
2. Heat olive oil in a large fry pan over medium heat. Sauté chopped onion until translucent, then transfer to a blender or food processor.
3. Add tomatoes, minced garlic, turmeric, cumin, sugar, ginger paste, coconut milk, and water to the blender with the onions. Blend until smooth.
4. In the same pan, brown the chicken pieces on all sides for about 3 minutes.
5. Pour the blended sauce into the pan with the chicken. Add bay leaves.
6. Bring the mixture to a simmer and cook for 15-20 minutes, or until chicken is cooked through and the sauce has thickened and become creamy.
7. Remove bay leaves before serving. Serve hot, optionally with white rice.