Coconut chicken (Akoho sy voanio)

Coconut chicken (Akoho sy voanio)

Chicken with rice is a typical Christmas dinner on the large African island of Madagascar. People dress in their smartest clothes and get together in large groups to share their feast.

By , 21 September 2015
Coconut chicken (Akoho sy voanio)
  • Ready in: 70 mins
  • Serves: 2
  • Price: £1.37 per serving
Nutritional Info
Each 553g serving contains
  • Fat med
    19.4g
    28%
  • Saturates high
    13.3g
    67%
  • Sugars low
    13.3g
    15%
  • Salt low
    0.06g
    1%
  • Energy 1691KJ 404KCAL
    20%
of your reference intake.
Typical energy values per 100g: 306kJ/73kcal.
Ingredients
  • 1 tbsp olive oil
  • 2 chicken breasts
  • 1 large red onion, sliced
  • 2 cloves garlic, crushed
  • 3cm piece of ginger, peeled and grated
  • 400g can reduced-fat coconut milk
  • 3 tbsp tomato puree
  • 10 cherry tomatoes, halved
  • Fresh coriander, to garnish
  • Rice, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Heat half the oil in a large pan and fry the chicken over a medium heat for 3-4 minutes to brown all over. Transfer to a roasting tray and cook in the oven for 18 minutes.

  • Meanwhile, add the onion and the remaining oil to the pan and cook for 5 minutes over a low heat. Add the garlic and ginger, and cook for a further 1 minute.

  • Pour the coconut milk into the pan and stir in the tomato puree. Simmer for 10 minutes. Add the cherry tomatoes and simmer for a further 1 minute.

  • Remove the chicken from the oven and slice thickly. Add to the sauce and stir to mix. Top with coriander leaves and freshly ground black pepper, and serve with rice.