Venezuelan Coconut Chicken

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
4. 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.
5. Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.
6. In the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes.
   3 minutes
7. 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)
   15–20 minutes
8. Remove the bay leaves and serve with white rice.

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.