fusionmedium

Venezuelan Coconut Chicken

Name: Venezuelan Coconut Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: fusion
Ingredients: 2 Chicken Breasts; 2 chopped Onion; 1 clove peeled crushed Garlic; 4 Bay Leaves; Pinch Black Pepper; Pinch Turmeric; Pinch Cumin; Pinch Salt; 1 tablespoon Sugar; 3 Tomato; 1 tablespoon Ginger Paste; 1/3 cup Olive Oil; 1 Can Coconut Milk; 1/2 cup Water

A classic Venezulan chicken from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

897

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Venezulan Chicken in TheMealDB. Original source: https://www.reluctantgourmet.com/venezuelan-coconut-chicken/#recipe

Ingredients

2Chicken Breasts
2 choppedOnion
1 clove peeled crushedGarlic
4Bay Leaves
PinchBlack Pepper
PinchTurmeric
PinchCumin
PinchSalt
1 tablespoonSugar
3Tomato
1 tablespoonGinger Paste
1/3 cupOlive Oil
1 CanCoconut Milk
1/2 cupWater

Instructions

01
Cut the chicken up into bite size pieces. Peel and cut the onions, mince the garlic.
02
Assemble the rest of the ingredients and you are ready to start cooking.
03
Make the Dish
04
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.
05
Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.
06
In the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes.
07
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)
08
Remove the bay leaves and serve with white rice.