About
Madagascar Chicken Curry, also known as Akoho sy Voanio, is a classic dish that reflects the island's rich culinary heritage, shaped by African, Asian, and European influences. The dish combines chicken, coconut milk, and a variety of spices, creating a creamy, aromatic curry that's both comforting and flavorful.
Madagascar's cuisine is heavily influenced by its geographical position and cultural interactions. The island's early settlers from Southeast Asia brought coconut and rice, while later influences from East Africa, India, and France added spices and techniques. Coconut milk, a key ingredient in this curry, is a hallmark of Malagasy coastal dishes.
Flavor Profile
This curry typically features:
Chicken: Often marinated for tenderness and flavor.
Coconut milk: Adds richness and a slight sweetness.
Aromatics: Onions, garlic, and ginger.
Spices: Turmeric, coriander, and sometimes a hint of chili.
Optional Vegetables: Tomatoes or greens for depth.
The curry is mild yet complex, with the coconut milk balancing the spices beautifully. It is traditionally served with rice, the staple of Malagasy cuisine.
Akoho sy Voanio is not just a meal but a celebration of Madagascar's biodiversity and history, featuring ingredients that showcase the island's tropical climate and diverse cultural past. It is a dish often prepared for family gatherings and festive occasions, symbolizing warmth and togetherness.
Comments from Instagram:
Many commenters were happy to see Madagascar finally as a part of the series! Other than that, I saw a comment urging me to make my own sambal (chili paste), which really make Malagasy cuisine for that user.
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INGREDIENTS
For the curry:
1 kg (2 lbs) chicken thighs or drumsticks, skin-on or skinless
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2-3 ripe tomatoes, chopped (or 1 cup canned tomatoes)
400 ml (14 oz) coconut milk
400 ml (14oz) chicken stock
2 tbsp vegetable oil or coconut oil
1 tbsp curry powder
2 tbsp brown sugar
2 tsp ground coriander
Handful of fresh cilantro, chopped
1 fresh chili (optional, for heat), sliced
Salt and pepper, to taste
Optional garnish:
Fresh cilantro, chopped
Lime wedges
For serving:
white rice
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Instructions
Prepare the chicken: Season the chicken pieces with salt and pepper. Heat the oil in a large pot or skillet over medium heat. Brown the chicken on all sides, about 5-7 minutes. Remove and set aside.
Cook the aromatics:In the same pot, add the onions and sauté until translucent, about 3-4 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add spices and tomatoes:Add the curry powder, ground coriander, and chili (if using). Stir well to coat the onions and release the spices' aroma. Add the chopped tomatoes and cook until softened and slightly reduced, about 5 minutes. Add in chicken stock. Add in brown sugar
Simmer the curry:Return the chicken to the pot, ensuring the pieces are coated in the tomato mixture. Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pot and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.
Adjust and garnish:Taste the curry and adjust the seasoning with more salt or pepper if needed. Garnish with fresh cilantro.
Serve:Serve hot over steamed white rice with lime wedges on the side for added brightness.
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