Malagasy Coconut Chicken (Akoho Sy Voanio) is a Madagascar recipe for chicken in coconut milk (curry) often served at Christmas.
Malagasy Coconut Chicken (Akoho Sy Voanio)
By Sue Lau | Palatable Pastime
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Malagasy Coconut Chicken (Akoho Sy Voanio) is my recipe of the day with the blogging group Sunday Funday. We group weekly to post recipes covering varying topics. This week we are sharing recipes of Madagascar, or Malagasy recipes. Glad you could join us!
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My offering is for Akoho sy Vanio, which means chicken in coconut. Coconut milk is a popular ingredient in Madagascar, being in the Indian Ocean.
I’m told this dish is commonly served at Christmas. But feel free to make it any time.
The saffron really sets the flavor apart. Make sure to infuse your saffron in hot water until it is very colorful. You can even do this ahead of time to have the bloomed water immediately available for use.
After, the recipe is really easy to make, with just a long simmer. You can possibly shorten the cook time if you use boneless chicken breasts.
Sunday Funday
Madagascar
- Laoka with Vanilla Rice by Culinary Cam
- Lasopy by A Day in the Life on the Farm
- Madagascar Yeasted Pancakes (Mofo Gasy) by Sneha’s Recipe
- Malagasy Coconut Chicken (Akoho sy Voanio) by Palatable Pastime
- Malagasy Lasopy by Mayuri’s Jikoni
- Malagasy Simmered Beef (Hen`omby Ritra) by Amy’s Cooking Adventures
- Mofo Gasy by Karen’s Kitchen Stories
Malagasy Coconut Chicken (Akoho Sy Voanio)
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Malagasy Coconut Chicken (Akoho Sy Voanio)
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Malagasy Coconut Chicken (Akoho Sy Voanio)
Equipment
- large deep skillet; stick blender
Ingredients
- 4 pounds bone-in chicken thighs about 8
- 2 tablespoons olive oil
- 2 medium onions chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 3 Thai red chilies chopped
- 13.5 ounce can unsweetened coconut milk
- 16 ounces canned diced tomatoes with liquid
- 1/2 cup chicken broth
- 2 teaspoons bloomed saffron water
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
Instructions
- Brown thighs in oil in the skillet, then remove and set aside for a bit.
- Add onions, ginger, garlic, and chopped peppers to pan and cook until onions brown lightly.
- Stir in the coconut milk, diced tomatoes, chicken broth, saffron water, brown sugar, lime juice, coriander and curry powders.
- Bring mixture to a boil, then reduce heat, cover and simmer for thirty minutes.
- At that time, use the stick blender to puree the sauce. You could also use a blender but make sure the sauce cools down a bit before using that appliance.
- Once sauce is pureed, add chicken back to pan, cover and simmer thirty minutes more.
- Serve over rice.
Notes
Nutrition
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This sounds delicious Sue. Merry Christmas.
This coconut chicken is very similar to the kuku paka that is a popular dish in Kenya especially in the coastal area. My son is planning to prepare Akoho sy Voanio for Christmas.