Malagasy Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the chicken pieces to the pan and cook until browned on all sides.
5. 5.
   In a small bowl, mix together the turmeric, cumin, coriander, paprika, and chili powder.
6. 6.
   Sprinkle the spice mixture over the chicken and stir well to coat.
7. 7.
   Pour in the coconut milk and bring the mixture to a simmer.
8. 8.
   Add the diced tomatoes, sliced bell pepper, and carrot to the pan.
9. 9.
   Season with salt to taste and stir everything together.
10. 10.
    Cover the pan and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
11. 11.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can well before opening to ensure the cream and liquid are well combined.
• Turmeric powder — Be careful while handling turmeric as it can stain surfaces and clothing easily. Use gloves if desired.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using. Use the leaves and tender stems for garnishing.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh chili peppers.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• Marinating the chicken in yogurt and spices for a few hours before cooking can enhance the flavors and tenderize the meat.
• Toasting the spices before adding them to the curry can intensify their flavors.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Serve the Malagasy Coconut Chicken Curry hot with steamed rice or warm naan bread. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the curry in a vibrant serving dish to showcase its beautiful yellow color. Sprinkle some additional chopped cilantro on top for an added pop of green.