Coconut chicken with rice

Akoho sy voanio

This recipe for coconut chicken is also called Poulet coco in Madagascar. It may consist of simple ingredients, but we swear tastes great. Chicken is – just like beef, in Madagascar zebu – part of many Malagasy dishes.

Ingredients for 2 persons:

  • 250 g chicken breast
  • 1 large onion
  • 1 garlic clove
  • 5 tomatoes
  • A little piece of ginger
  • 1 can coconut milk
  • Pepper and salt
  • A dash of saffron
  • A dash of sugar
  • A little oil
  • A cup of rice

And that’s how to do it:
Peel and finely chop onion, ginger, and garlic. Cut across at the back part of the tomatoes and scald them for 30 seconds in boiling water. Put them in cold water, now you can peel the skin off easily. Remove also the inner parts and stalks of the tomatoes. Lightly fry tomatoes, onions, ginger, and garlic in a pan. Add coconut milk and let it simmer with low heat for 30 minutes.

Cut the chicken breast in small pieces, season with pepper and salt and sauté chicken briefly in a pan with a little oil. Meanwhile, prepare a pot with rice and water covering the rice completely. Slowly heat up until the rice slightly simmers, then wait until the desired consistency has been achieved (add more water if necessary). Add the chicken to the tomato-coconut mixture and let it simmer for another 15 minutes. Season with a dash of saffron and a dash of sugar.

P.S.: Rice portions in Madagascar are much bigger. But Madagascar is one of the countries with the highest rice-per-head consumption worldwide. For Non-Madagascans, the indicated amount should be enough. 😉

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