Chicken In Coconut Milk From Madagascar Recipes

CHICKEN IN COCONUT MILK FROM MADAGASCAR

Steps:

• Marinate the chicken in the lemon juice, lemon rind, salt and pepper for about an hour.
• Heat oil in dutch oven or large covered pot. Saute the onion and garlic for a few minutes.
• Add the chicken and continue to cook and stir until the chicken is nearly done.
• Reduce heat, add tomatoes and ginger and stir for a few minutes.
• Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened.
• Serve over rice.

MADAGASCAR CHICKEN

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.

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)

Steps:

• Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
• Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

BRAZILIAN CHICKEN WITH COCONUT MILK

Steps:

• In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
• Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.