AI-generated image
Akoho sy voanio
Chicken in coconut milk
Malagasy chicken in coconut milk with tomato and ginger
Akoho sy voanio, chicken with coconut, is a dish of Madagascar's east coast around Toamasina, where coconuts are everywhere, and it has become a favourite all over the island. Chicken is browned with onion, garlic, ginger and tomato, then simmered gently in coconut milk with a pinch of curry until the sauce is creamy and mild. It is eaten with plenty of white rice and a little achard (vegetable pickle). The mistake is boiling the coconut milk hard so it splits; keep it at a gentle bubble. Chef's tip: brown the chicken well first; the coconut sauce needs that savoury depth.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ⅝ lb chicken thighs and drumsticksbone in
- 1 ¼ tsp salt
- 2 tbsp vegetable oil
- 1 onionchopped
- 4 garlic clovescrushed
- ⅔ oz fresh gingergrated
- 3 tomatoeschopped
- 1 tsp mild curry powder
- 1 ¾ cups coconut milk1 tin
- ½ cup water
- 3 tbsp chopped coriander
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Season 2 ⅝ lb chicken thighs and drumsticks with 1 ¼ tsp salt. Heat 2 tbsp vegetable oil in a wide pot and brown the chicken for 8–10 minutes until golden. Set aside.
10 minStep 2: Cook 1 onion for 5 minutes, then add 4 garlic cloves, ⅔ oz fresh ginger and 1 tsp mild curry powder for 1 minute. Add 3 tomatoes and cook for 5 minutes until soft.
11 minStep 3: Return the chicken, add 1 ¾ cups coconut milk and ½ cup water and bring to a gentle simmer. Cover and cook for 25–30 minutes, turning once, until the chicken reaches 165°F and the sauce is creamy.
30 minStep 4: Scatter with 3 tbsp chopped coriander and serve with rice.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 38 g
- Carbs
- 9 g
- Fat
- 36 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does akoho sy voanio take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.
Spanish
Chicken kdra with almonds
Kdra takes its name from the tall copper pot it was cooked in, and in Fez it is a festive dish for weddings and family gatherings rather than an everyday tagine. The sauce is the point: kilos of onion melted down with smen, saffron, white pepper and cinnamon until it turns pale gold and creamy, with no tomato or paprika at all. Soft chickpeas and almonds simmered until tender go into it, and the whole thing is scooped up with bread. Expect a mellow, perfumed, buttery richness rather than heat. Chef's tip: soak and simmer the blanched almonds with the chicken; they lose their crunch and become creamy like the chickpeas, which is how Fassi cooks like them.
Moroccan
Chicken tikka masala
Marinating the chicken in spiced yoghurt keeps it tender, and a few minutes under a hot grill gives it the smoky char of a tandoor. The sauce is rich but not heavy, finished with a little cream and dried fenugreek leaves.
Indian