Chicken in Coconut Milk from Madagascar
photo by Peter J
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
MARINATE
- 1 whole chicken, de-boned and cut into pieces
- 1 lemon, juice of
- 1 teaspoon grated lemon rind
- salt
- pepper
- cayenne pepper
-
STEW
- oil (for frying, coconut oil if possible)
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 -3 tomatoes, chopped
- 1 teaspoon fresh ginger, minced
- 1 cup unsweetened coconut milk
directions
- 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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Reviews
-
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."
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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.
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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.
RECIPE SUBMITTED BY
puppitypup
Sutherlin, Oregon
My name is Julie, and I love to cook. I've even gotten to the point where I don't mind the dishes!