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 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) 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, 15g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and cook until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking 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, and paprika.
6. 6.
   Sprinkle the spice mixture over the chicken and stir well to coat.
7. 7.
   Pour in the coconut milk and diced tomatoes, stirring 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...

• Chicken — Make sure to use boneless, skinless chicken pieces for this recipe to ensure a tender and juicy result.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the curry.
• If you prefer a thicker sauce, simmer the curry uncovered for the last 5 minutes of cooking.
• Serve the Coconut Chicken Curry with steamed rice or warm naan bread for a complete meal.
• Feel free to add vegetables such as bell peppers or peas to the curry for added color and nutrition.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

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

Presentation advice

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