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 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 teaspoons turmeric powder 2 teaspoons 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 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 red bell pepper, sliced 1 red 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, 15g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and bruised lemongrass stalk. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, and paprika. Add this spice mixture to the pot and stir well to coat the chicken evenly.
5. 5.
   Pour in the coconut milk and chicken broth. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low and let the curry simmer for about 30 minutes, or until the chicken is cooked through and tender.
7. 7.
   Add the sliced bell pepper and carrot to the pot and cook for an additional 5 minutes, or until the vegetables are crisp-tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.
10. 10.
    Serve the Malagasy Coconut Chicken Curry hot with steamed rice or warm crusty bread.

Treat your ingredients with care...

• Lemongrass — To bruise the lemongrass stalk, gently crush it with the back of a knife or a rolling pin. This helps release its aromatic oils and flavors into the curry.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a teaspoon of chili powder.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes to allow it to reduce and thicken.
• Feel free to customize the vegetables in the curry according to your preference. You can add green beans, peas, or even potatoes.

Serving advice

Serve the Malagasy Coconut Chicken Curry with a side of steamed rice or warm crusty bread to soak up the delicious sauce. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

To make the dish visually appealing, arrange the chicken pieces on top of the curry sauce and garnish with a sprinkle of paprika and a few cilantro leaves. Serve in a colorful ceramic bowl or on a banana leaf for an authentic touch.