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Venezuelan Coconut Chicken Recipe

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Venezuelan
Servings: 2 servings


  • 2 whole chicken breasts cut into bite size pieces
  • 2 onions peeled and cut into eighths
  • 1 clove garlic minced
  • 4 bay leaves
  • black pepper or chili powder
  • 1 pinch turmeric
  • 1 pinch cumin
  • 1 pinch salt
  • 1 tablespoon sugar
  • 3 roma tomatoes
  • 1 tablespoon ginger paste
  • cup olive oil
  • 1 can coconut milk
  • ½ cup water



  • 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.