Palatine Coconut Chicken Curry

Ingredients

In this adaptation of the Malagasy dish "Kida amin'ny voanio," we incorporate Palatine cuisine's distinct flavors and ingredients. While the original dish features local Malagasy spices and herbs, we substitute them with Palatine spices such as turmeric, cumin, and coriander to create a unique flavor profile. Additionally, we enhance the creaminess of the dish by using coconut milk, a staple ingredient in Palatine cuisine. We alse have the original recipe for Kida amin'ny voanio, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons turmeric 2 teaspoons turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 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
• 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): 6g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

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.
   Stir in the minced garlic and grated ginger, cooking for an additional minute.
4. 4.
   Add the chicken pieces to the pan and cook until browned on all sides.
5. 5.
   In a small bowl, combine the turmeric, cumin, coriander, paprika, and chili powder. Mix well.
6. 6.
   Sprinkle the spice mixture over the chicken and stir to coat evenly.
7. 7.
   Pour in the coconut milk and diced tomatoes. Stir to combine.
8. 8.
   Reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
9. 9.
   Season with salt to taste.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing easily.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For a milder curry, reduce the amount of chili powder or omit it altogether.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes.
• Feel free to add vegetables such as bell peppers or peas to the curry for added texture and nutrition.
• Serve the Palatine Coconut Chicken Curry with steamed rice or naan bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Palatine Coconut Chicken Curry hot, garnished with fresh cilantro. Accompany it with steamed rice or naan bread to soak up the flavorful sauce.

Presentation advice

Present the Palatine Coconut Chicken Curry in a vibrant serving dish, allowing the rich colors of the curry to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.