Best 3 Madagascar Chicken Curry Recipes
Tantalize your taste buds with a culinary journey to the vibrant island of Madagascar, where flavors dance in perfect harmony. Madagascar Chicken Curry is a symphony of rich and aromatic spices, carefully blended to create a dish that is both comforting and exciting. This delectable curry is a celebration of Madagascar's diverse culinary heritage, showcasing the harmonious fusion of African, Asian, and French influences.
The journey begins with a flavorful marinade, where succulent chicken pieces are lovingly coated in a vibrant blend of garlic, ginger, turmeric, cumin, and paprika. As the chicken absorbs the aromatic spices, it takes on a golden hue, promising a tantalizing taste experience. The marinated chicken is then gently simmered in a fragrant sauce made with coconut milk, tomatoes, and a medley of aromatic spices. The coconut milk adds a creamy richness, while the tomatoes provide a vibrant acidity, balancing the bold flavors of the spices.
Accompanying the main dish are two equally enticing recipes that complete the Madagascar culinary experience. A refreshing Cucumber Salad, with its crisp cucumbers, zesty lemon-mint dressing, and a hint of chili, offers a light and refreshing contrast to the richness of the curry. And for those who relish the heat, a fiery Madagascar Hot Sauce, made with habanero peppers, ginger, and garlic, adds an extra kick of spice to the meal.
MADAGASCAR CHICKEN CURRY
This recipe is from my grandmother's recipe box. The newspaper clipping said that this recipe is from the Corsaire Restaurant, Mahé, Seychelles back in the 1960's.
Provided by Member 610488
Categories Curries
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste. Heat oil and add chicken. Saute over medium heat for 5 minutes. Remove chicken and place in a container and set aside.
- Saute onions until slightly browned. Add bell peppers and garlic and saute 3-4 minute Stir and reduce heat to simmer. Add coconut milk, ginger, cayenne powder, and lemon rind. Add the chicken back to the stew.
- Cover pot and simmer 30 minutes, or until thickened. 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 568.5, Fat 39.1, SaturatedFat 19.5, Cholesterol 82.3, Sodium 123.6, Carbohydrate 25.2, Fiber 4.8, Sugar 12.5, Protein 33.6
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
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
Tips:
- Use a flavorful blend of spices for the curry paste. This is the foundation of the dish and will give it its distinctive flavor. Some common spices used in Madagascar chicken curry include cumin, coriander, paprika, turmeric, and ginger.
- Use a variety of vegetables in the curry. This will add color, texture, and nutrients to the dish. Some common vegetables used in Madagascar chicken curry include potatoes, carrots, peas, and green beans.
- Use a creamy coconut milk base for the curry. This will give the curry a rich and velvety texture. You can also add some plain yogurt or sour cream to the curry for a tangy flavor.
- Serve the curry with rice or naan bread. This will help to soak up the delicious sauce.
Conclusion:
Madagascar chicken curry is a flavorful and satisfying dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its blend of spices, vegetables, and creamy coconut milk sauce, Madagascar chicken curry is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #poultry #african #easy #beginner-cook #diabetic #dinner-party #romantic #chicken #dietary #low-sodium #low-carb #inexpensive #low-in-something #meat #chicken-breasts #taste-mood #number-of-servings #presentation #served-hot #3-steps-or-less #4-hours-or-less
You'll also love
