Akoho sy VoanioChicken with Coconut
Chicken thighs are simmered in a fragrant coconut and tomato sauce scented with ginger and warm spices. The result is a generous, saucy dish that is especially good spooned over plain rice.
Prep
25m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 0.9kgChicken Thigh (bone-in)
- 160gOnion (finely chopped)
- 350gTomato (chopped)
- 15gGarlic (crushed)
- 12gFresh Ginger (grated)
- 4gTurmeric Powder
- 6gCurry Powder
- 30mlVegetable Oil
- 500mlCoconut Milk
- 500mlChicken Stock
- 12gSalt
- 2gBlack Pepper
Rice
- 320gWhite Rice (rinsed)
- 640mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium-high heat. Brown the chicken thigh in batches.
- 02
Return the chicken thigh to the pot, add the onion, and cook until softened.
- 03
Stir in the garlic, fresh ginger, turmeric powder, curry powder, and black pepper until fragrant.
- 04
Add the tomato, coconut milk, chicken stock, and salt. Bring to a gentle simmer.
- 05
Cover partially and cook for 25 to 35 minutes, until the chicken reaches 74°C (165°F) and the sauce has thickened slightly.
- 06
Combine the white rice and water in a saucepan and bring to a boil.
- 07
Cover, reduce the heat to low, and cook until the rice is tender and the water is absorbed.
- 08
Remove from the heat and let stand, covered, for 10 minutes.
- 09
Serve the chicken and sauce with the rice.
Ratings & Reviews
Log in to rate and review this recipe.