Venezuelan Coconut Chicken Recipe (Ready in 70 Min)

Chicken breasts, turmeric and tomato come together in this Venezuela chicken — 70 minutes, 8 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 8 steps.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 8 steps, it's manageable with a little attention.

How to make it

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.

You'll use: Frying pan / skillet · Pan · Saucepan · Blender · Food processor

Tips & common questions

How long does Venezuelan Coconut Chicken take to make?

About 70 minutes from start to finish — an estimate based on the 8 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of milk?

Try any unsweetened plant milk. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.