Best 2 Chicken In Coconut Milk From Madagascar Recipes
Embark on a culinary journey to the vibrant island of Madagascar with our collection of delectable chicken in coconut milk recipes. These dishes capture the essence of Malagasy cuisine, a harmonious blend of African, Asian, and French influences. From the aromatic Chicken in Coconut Milk with Ginger and Lemongrass to the rich and flavorful Chicken in Coconut Milk with Cashews and Sweet Potatoes, each recipe promises a unique taste adventure. Indulge in the creamy coconut milk sauce, infused with an array of herbs and spices, that tenderly envelops succulent chicken pieces. Discover the harmony of Madagascar's diverse flavors as you explore these culinary treasures, perfect for a delightful meal or a special occasion.
Check out the recipes below so you can choose the best recipe for yourself!
MADAGASCAR CHICKEN
A very different way to spice up the same old chicken! Plus a name that may unspire kids to get excited about the recipe! I found this recipe while searching the web. Minor changes have been made to make this even better! NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.
Provided by Mamas Kitchen Hope
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grate the lemon rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.
- Cut chicken into bite sized pieces and squeeze the juice of the lemon over the meat. Allow if to marinate for 30 minutes. Drain and season with salt and pepper to taste.
- In a hot skillet with a little oil or cooking spray, brown chicken over medium heat leaving chicken only partially cooked.
- Remove chicken and discard any oil, leaving just a light film or spray pan again. Add onions and cook until slightly browned.
- Add bell pepper and garlic and saute for 3 minutes. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and grated lemon rind.
- Return chicken to pan, cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached.
- Serve over a bed of steamed white rice.
Nutrition Facts : Calories 260.7, Fat 10.3, SaturatedFat 8.2, Cholesterol 65.8, Sodium 102, Carbohydrate 14.1, Fiber 2.7, Sugar 6.7, Protein 28.6
COCONUT MILK CHICKEN ADOBO
When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut - present in three forms: milk, oil and vinegar - brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.
Provided by Angela Dimayuga
Categories dinner, easy, grains and rice, one pot, poultry, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
- Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
- Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
- Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.
Tips:
- Choose the right chicken: Use a whole chicken cut into 8 pieces or boneless, skinless chicken breasts or thighs. You can also use a combination of dark and light meat.
- Marinating the chicken: Marinate the chicken in a mixture of coconut milk, spices, and herbs for at least 30 minutes. This will help to infuse the chicken with flavor and make it more tender.
- Use fresh ingredients: Fresh coconut milk is best, but you can use canned coconut milk in a pinch. Use fresh ginger, garlic, and lemongrass for the best flavor.
- Don't overcrowd the pan: When browning the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Simmer until the chicken is cooked through: Simmer the chicken in the coconut milk mixture until it is cooked through. This will usually take about 20 minutes.
- Serve over rice or noodles: Serve the chicken with rice or noodles. You can also serve it with vegetables or a salad.
Conclusion:
Chicken in coconut milk from Madagascar is a delicious and easy-to-make dish. It is a popular dish in Madagascar and is also enjoyed in other parts of the world. The dish is made with a variety of spices and herbs, and it can be served with rice, noodles, or vegetables. If you are looking for a new and exciting dish to try, chicken in coconut milk from Madagascar is a great option.
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