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Nutrition Facts
Serving Size 1 (347g) Recipe makes 6 servings
Calories 581
Calories from Fat 391		(67%)
Amount Per Serving		%DV
	Total Fat 43.5g	66%
	Saturated Fat 17.2g	86%
	Monounsaturated Fat 15.2g
	Polyunsaturated Fat 7.7g
	Trans Fat 0.0g
Cholesterol 162mg		54%
Sodium 159mg		6%
Potassium 684mg		19%
Total Carbohydrate 7.5g		2%
	Dietary Fiber 1.1g	4%
	Sugars 2.9g
Protein 39.7g		79%
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Chicken in Coconut Milk from Madagascar

Recipe #309983 | 1 hour | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: puppitypup
Jun 18, 2008

Posted for ZWT, looks delicious but I haven't tried it yet. I guessed as to the servings and time.

SERVES 6 (change servings and units)

Ingredients

MARINATE

1 whole chicken, de-boned and cut into pieces
1 lemon, juice of
1 teaspoon grated lemon rind
salt
pepper
cayenne pepper

STEW

oil (for frying, coconut oil if possible)
2 onions, chopped
2 garlic cloves, minced
2-3 tomatoes, chopped
1 teaspoon fresh ginger, minced
1 cup unsweetened coconut milk

Directions

1
Marinate the chicken in the lemon juice, lemon rind, salt and pepper for about an hour.
2
Heat oil in dutch oven or large covered pot. Saute the onion and garlic for a few minutes.
3
Add the chicken and continue to cook and stir until the chicken is nearly done.
4
Reduce heat, add tomatoes and ginger and stir for a few minutes.
5
Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened.
6
Serve over rice.

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Featured Reviews for This Recipe

From: Chef #446623

On Oct 28, 2008

yum yum double yum. Tasted great on the day and brilliant the next day sliced and wrapped in tortilla and warmed in the oven Thanks

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From: Peter J

On Jun 24, 2008

This was fabulous, great blend of flavours and the chicken was really tender. The slightly sour ingredients offset the sweetness of the coconut milk and gave a great balance I really appreciated. Rather than start with a whole chicken I cooked two breasts as a very generous serving for two but used the described quantities of everything else, I think for a whole chicken it would make very satisfying meal for four, or six with a few steamed vegetables as well as rice. To fill in a few of the gaps I found with whole chicken breasts step 3 took about 30 minutes over medium heat while covered (probably would be more like 20 if the chicken was diced) and the simmering of the sauce in step 5 took 30 minutes as well but I used a low-medium heat so it kept at a moderate simmer so it reduced to a nice consistency.

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From: Pneuma

On Jun 24, 2008

Whoa! The taste here is just so perfect! I love the mixture of everything in it! I scaled down the recipe to 1 serving using chicken breast but it's actually enough for 2! So cool! Lemon/tomatoes/coconut makes a great blend of flavors! I also served this with your Coconut Rice from Zanzibar . Keeper! Thanks! Made for WZT4.

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