Chicken in Coconut Milk from Madagascar
Transport your taste buds to the exotic island of Madagascar with this fragrant Chicken in Coconut Milk recipe. Juicy, bone-in chicken thighs are slow-cooked in a rich, aromatic sauce made from creamy coconut milk, ripe tomatoes, fresh ginger, and a hint of lime. Infused with the warmth of garlic and optional bird’s eye chili for a touch of heat, this dish embodies the bold and vibrant flavors of Malagasy cuisine. Garnished with fresh cilantro and served over steamed rice, it’s a comforting and wholesome meal perfect for weeknight dinners or special occasions. With minimal prep and one-pot simplicity, this recipe brings the essence of Madagascar straight to your table. Keywords: Chicken in Coconut Milk, Madagascar Recipe, Malagasy Cuisine, Coconut Milk Chicken, Easy One-Pot Meal.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 400 ml Coconut milk
- 3 medium Tomatoes (ripe, chopped)
- 1 medium Onion (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Fresh lime juice
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Vegetable oil
- 250 ml Chicken stock or water
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 piece Bird’s eye chili (optional, finely chopped)
- 4 servings Steamed rice (for serving)
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Season the chicken thighs with salt and pepper. Add them to the pot and sear on each side for 3-4 minutes until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, and sauté for 2-3 minutes until translucent.
Stir in the minced garlic, grated ginger, and optional bird’s eye chili. Cook for an additional minute until fragrant.
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce.
Return the seared chicken thighs to the pot, ensuring they are nestled into the tomato mixture.
Pour in the coconut milk and chicken stock or water. Stir gently to combine and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the chicken cook for 30 minutes or until tender and cooked through. Stir occasionally to prevent sticking.
Once the chicken is cooked, stir in the fresh lime juice and adjust the seasoning with more salt and pepper if needed.
Sprinkle the chopped cilantro over the top just before serving.
Serve hot with steamed rice on the side for a complete meal.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 10.8 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
