Akoho Misy Sakamalao with Coconut Rice

Ingredients

• 500g (1.1 lb) chicken pieces 500g (1.1 lb) chicken pieces
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 tomato, diced 1 tomato, diced
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the coconut rice: For the coconut rice:
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 400ml (14 fl oz) coconut milk 400ml (14 fl oz) coconut milk
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, turmeric powder, paprika, salt, and pepper. Add the chicken pieces and coat them well with the marinade. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the marinated chicken pieces to the skillet and cook until browned on all sides.
4. 4.
   Add the diced tomato and cook for another 2 minutes.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it cook for about 30 minutes or until the chicken is cooked through and tender.
6. 6.
   While the chicken is cooking, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear.
7. 7.
   In a separate pot, combine the rinsed rice, coconut milk, lemongrass, and salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.
8. 8.
   Once the chicken and rice are ready, serve the akoho misy sakamalao over a bed of coconut rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and enhances the flavor of the coconut rice.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the chicken marinade.
• If you prefer a thicker sauce, you can simmer the chicken without the lid for the last 10 minutes to allow the sauce to reduce.
• Serve the dish with a side of fresh lime wedges for a tangy twist.
• If jasmine rice is not available, you can substitute it with basmati rice.
• To make the dish more colorful, add some diced bell peppers along with the tomatoes.

Serving advice

Serve the akoho misy sakamalao with coconut rice on a large platter. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the chicken pieces on top of the coconut rice, allowing the vibrant colors of the dish to shine through. Drizzle some of the coconut sauce over the chicken for an appetizing presentation.