Malagasy coconut chicken , called Akoho sy voanio in Malagasy, is a typical dish of Madagascar, especially in the coastal regions. This gluten-free recipe and its aromas of ginger and coconut are perfect for a family meal. Served with plain or fragrant rice, it is a complete and balanced meal. In Malagasy cuisine, this dish is often served at weddings, but it also adapts to everyday meals. I really liked its aroma and creamy texture, perhaps because I am a fan of coconut. If you are too, then try this “gluten-free” Malagasy recipe without delay.

Madagascan coconut chicken (Akoho sy voanio)

Madagascar

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Difficulty: Beginner Servings: 4

Cooking method: Traditional

Ingredients

Servings

• 1 farm chicken (cut into pieces)
• 400 ml coconut milk
• 2 sliced ​​onions
• 2 cloves of garlic, chopped
• 1 piece of fresh ginger (about 2 cm)
• 2 tomatoes, diced (or a small can of tomatoes)
• 2 Tbsp of vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Preparation

1. In a casserole dish, heat the oil and fry the onion, garlic and ginger until golden.
2. Add the chicken pieces and brown them on all sides.
3. Add the crushed tomatoes, mix and cook for 5 minutes.
   
4. Pour in the coconut milk, season with salt and pepper.
5. Cover and simmer for 40 to 45 minutes over low heat, until the chicken is cooked and the sauce is smooth.
6. Serve hot, garnished with fresh coriander, and accompanied by white rice.

Keywords: Akoho sy voanio, traditional Malagasy recipe, Madagascar cuisine, chicken in coconut milk, gluten-free exotic dish, easy coconut recipe

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