Madagascan · beginner
Madagascan Akoho Sy Voanio Coconut Ginger Chicken
A signature coastal Malagasy simmered dish featuring tender chicken thighs braised in rich coconut milk, fresh ginger, aromatic garlic, and sweet tomatoes.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat chicken thighs dry with paper towels and season both sides evenly with salt and ground turmeric.
- 02
Heat coconut oil in a deep skillet over medium-high heat, adding chicken thighs to sear for 5 minutes per side until lightly browned.
- 03
Remove chicken from skillet, add sliced onion, garlic, and julienned ginger, sautéing for 4 minutes until translucent.
- 04
Add diced tomatoes, stirring constantly for 3 minutes until they break down into a coarse paste.
- 05
Pour in coconut milk and chicken stock, stirring well to combine, then return browned chicken thighs to the skillet.
- 06
Reduce heat to medium-low, cover, and simmer gently for 20 minutes until chicken is tender and reaches an internal temperature of 165 degrees Fahrenheit.
A LITTLE KITCHEN KNOW-HOW
Aromatics Searing and Braising
Searing chicken in fat before simmering in coconut milk locks in surface juices and builds a rich foundational pan gravy.
Notes from the kitchen
- Julienning the ginger into thin matchsticks delivers delicious warm pockets of spice throughout the rich coconut gravy.
- Use full-fat coconut milk for a rich, silky texture that balances the acidity of the fresh tomatoes.
- Original home-cooking adaptation inspired by Madagascan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.