Madagascar Coconut Chicken
Transport your taste buds to the exotic flavors of East Africa with this Madagascar Coconut Chicken recipe, a comforting and flavorful dish that’s perfect for any occasion. Tender, bone-in chicken thighs are simmered in a luxurious coconut milk sauce infused with the warm, aromatic spices of turmeric, cinnamon, and coriander, complemented by fresh ginger, garlic, and zesty lime. The rich tomato base ties the flavors together, creating a delicious balance of creaminess and tang. With just a handful of simple, pantry-friendly ingredients, this one-pot dish is both easy to prepare and deeply satisfying. Garnished with fresh cilantro for an herby finish, and served with steamed rice or crusty bread to soak up every drop of the luscious sauce, this meal is the epitome of tropical comfort food. Perfect for weeknight dinners or special gatherings, it’s a must-try for fans of bold, global flavors!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 400 ml coconut milk
- 1 large yellow onion
- 4 pieces garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons tomato paste
- 1 large lime
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 2 tablespoons vegetable oil
- 250 ml chicken stock
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened and translucent.
Stir in the garlic, ginger, turmeric, cinnamon, and coriander. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the tomato paste and stir to coat the spices and onion mixture evenly. Cook for another minute.
Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them into the coconut sauce. Cover with a lid and simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Zest the lime and juice half of it. Stir the lime zest and juice into the sauce during the final 5 minutes of cooking.
Taste the sauce and adjust seasoning with additional salt or lime juice if needed.
Sprinkle chopped fresh cilantro over the dish before serving.
Serve hot with steamed rice or crusty bread to soak up the flavorful coconut sauce.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3284 mg | 143% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 40.8 g | ||
| Protein | 176.5 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2867 mg | 61% | |
*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.
