Madagascar Chicken Curry

Celticevergreen's Note:

This recipe is from my grandmother's recipe box. The newspaper clipping said that this recipe is from the Corsaire Restaurant, Mahé, Seychelles back in the 1960's.

• Total Time: 1 hrs 30 mins
• Prep Time: 40 mins
• Cook Time: 50 mins

Ingredients:

Servings: 2

• 2 boneless chicken breast halves , cut in bite size chunks
• ½ cup lemon juice
• 2 tablespoons oil
• 2⁄3; cup coconut milk (canned is fine)
• 1 yellow onion , chopped
• 1 red bell pepper , sliced and chopped
• 2 garlic cloves , minced
• 2 teaspoons ground ginger
• 1 teaspoon grated lemon rind
• ¼ teaspoon cayenne powder
• salt , to taste
• white pepper , to taste

Directions:

1. Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste. Heat oil and add chicken. Saute over medium heat for 5 minutes. Remove chicken and place in a container and set aside.
2. Saute onions until slightly browned. Add bell peppers and garlic and saute 3-4 minute Stir and reduce heat to simmer. Add coconut milk, ginger, cayenne powder, and lemon rind. Add the chicken back to the stew.
3. Cover pot and simmer 30 minutes, or until thickened. If mixture is too thin, simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.

Reviews

[Tea Jenny]

Hi, I made this for our dinner on new years day, we wanted something different from the traditional steak pie here in scotland and we will be making this again. I did add more cayenne pepper, as we like things hot and used chicken thighs boned and skinned very tasty. I served it with saffron rice #55617 by Rita a perfect side dish for this thank you for a great keeper.