Chicken in Coconut Milk from Madagascar

Chicken in Coconut Milk from Madagascar created by Peter J

Posted for ZWT, looks delicious but I haven't tried it yet. I guessed as to the servings and time.

Ready In:



  • Marinate the chicken in the lemon juice, lemon rind, salt and pepper for about an hour.
  • Heat oil in dutch oven or large covered pot. Saute the onion and garlic for a few minutes.
  • Add the chicken and continue to cook and stir until the chicken is nearly done.
  • Reduce heat, add tomatoes and ginger and stir for a few minutes.
  • Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened.
  • Serve over rice.
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"Posted for ZWT, looks delicious but I haven't tried it yet. I guessed as to the servings and time."

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  1. Chef cmpinco
    My boys love the flavor but are convinced they don't like onion and tomato. I finely chop the tomatoes and use onion powder with great success while "on vacation." The boys pick a "vacation" spot, and we study the place, its people, traditions, art, food, economy, etc. This was an easy-to-prepare and authentic part of our "trip."
  2. hesterh74
    yum yum double yum. Tasted great on the day and brilliant the next day sliced and wrapped in tortilla and warmed in the oven Thanks
  3. Pneuma
    Chicken in Coconut Milk from Madagascar Created by Pneuma
  4. Pneuma
    Whoa! The taste here is just so perfect! I love the mixture of everything in it! I scaled down the recipe to 1 serving using chicken breast but it's actually enough for 2! So cool! Lemon/tomatoes/coconut makes a great blend of flavors! I also served this with your Recipe #309985 . Keeper! Thanks! Made for WZT4.
  5. Peter J
    This was fabulous, great blend of flavours and the chicken was really tender. The slightly sour ingredients offset the sweetness of the coconut milk and gave a great balance I really appreciated. Rather than start with a whole chicken I cooked two breasts as a very generous serving for two but used the described quantities of everything else, I think for a whole chicken it would make very satisfying meal for four, or six with a few steamed vegetables as well as rice. To fill in a few of the gaps I found with whole chicken breasts step 3 took about 30 minutes over medium heat while covered (probably would be more like 20 if the chicken was diced) and the simmering of the sauce in step 5 took 30 minutes as well but I used a low-medium heat so it kept at a moderate simmer so it reduced to a nice consistency.

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