Chicken in Coconut Milk From Madagascar

15m
Prep Time
45m
Cook Time
1h
Ready In


"The flavor combinations here are wonderful. I'd make extra so you can have leftovers, because it's even better day two. Serve over rice. I think you could substitute canned tomatoes for the fresh. I got this from a website on African cooking several years back."

Original is 8 servings
  • MARINATE
  • STEW

Nutritional

  • Serving Size: 1 (285.3 g)
  • Calories 251.3
  • Total Fat - 10.7 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 132.6 mg
  • Sodium - 321.5 mg
  • Total Carbohydrate - 9.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 5 g
  • Protein - 29.2 g
  • Calcium - 68.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 20.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Combine marinade ingredients and marinate chicken for about an hour.

Step 2

Heat oil in heavy skillet (that has a lid) over medium-high heat. Saute onion and garlic for a few minutes.

Step 3

Add chicken and continue to cook and stir until chicken is nearly done.

Step 4

Reduce heat and add tomatoes and ginger, cooking for a few more minutes.

Step 5

Add coconut milk and simmer over lower heat until chicken is fully cooked and sauce thickened.

Tips


No special items needed.

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