Madagascar Chicken Curry
Transport your taste buds to the exotic island of Madagascar with this rich and aromatic Madagascar Chicken Curry, a unique twist on classic curry dishes. Tender, juicy chicken thighs are infused with the warmth of curry powder, turmeric, and cinnamon, balanced beautifully by creamy coconut milk and the subtle sweetness of real vanilla bean—a rare and elegant touch. Fresh ginger, garlic, and a kick of red chili flakes bring depth and vibrancy, while diced tomatoes create a luscious base. Served over steaming white rice and garnished with fresh cilantro and a zingy splash of lime, this dish is a perfect harmony of bold flavors and comforting textures. Ready in just an hour, this irresistible recipe is perfect for weeknight dinners or an impressive weekend meal. Optimize your next culinary adventure with this delightful Madagascar Chicken Curry!
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Recipe Information
Ingredients
- 1.5 lbs Chicken thighs (boneless, skinless)
- 1 Onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 tbsp Fresh ginger (grated)
- 2 Tomatoes (diced)
- 1 cup Coconut milk (full-fat)
- 1 Vanilla bean (split and scraped)
- 1.5 tbsp Curry powder
- 1 tsp Ground turmeric
- 0.5 tsp Ground cinnamon
- 0.5 tsp Red chili flakes
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 1 Fresh lime (cut into wedges, for serving)
- 4 cups Cooked white rice (for serving)
Instructions
Prepare the chicken by cutting it into bite-sized pieces and season with salt and pepper. Set aside.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes, until softened.
Stir in the garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the curry powder, turmeric, cinnamon, and red chili flakes. Stir the spices into the onions, allowing them to toast slightly for 1-2 minutes.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they begin to break down and form a sauce.
Pour in the coconut milk and stir well to combine.
Add the split vanilla bean and scraped seeds to the sauce, ensuring it is evenly distributed.
Bring the mixture to a gentle simmer, then add the chicken pieces to the skillet.
Cook the chicken in the simmering curry sauce for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Taste the curry and adjust seasoning with more salt or pepper, if needed.
Remove the vanilla bean pod from the skillet and discard.
Garnish the curry with freshly chopped cilantro.
Serve hot with cooked white rice on the side and lime wedges for squeezing over the dish.
Nutrition Facts
Calories |
3571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 6042 mg | 263% | |
| Total Carbohydrate | 315.9 g | 115% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 19.5 g | ||
| Protein | 212.5 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 3418 mg | 73% | |
*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.
