Coconut chicken (Akoho sy voanio)
- 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
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.