We made Madagascar chicken this weekend and it was great! It's sort of like a chicken curry - but not spicey, more of one of those sweet curries. You make this up and eat it over a bed of rice. Yum! Give it a try!
The recipe says to marinate the chicken for 30min. I changed that bit and marinated it in lemon juice, coconut milk and olive oil over night.... the chicken has a great citrus taste to it and the milk and oil kept it from getting too tough from the citrus. Make sure you fully drain the chicken from the marinade before cooking though or it wont brown properly. ;)
Madagascar Chicken
2 boneless chicken breast halves, cut in bite size chunks
2/3 cup canned coconut milk
1 yellow onion, chopped
1 red bell pepper or tomato, sliced and chopped
2 cloves garlic, minced
2 tsp ground ginger
1 tsp grated lemon rind
1/3 tsp (or to taste) cayenne powder
salt
pepper
lemon juice
oil
Marinate chicken in lemon juice 30 min, drain and season with salt
and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.
Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
NOTE: One pound shelled and deveined shrimp can be added to orsubstituted for the chicken.
No comments:
Post a Comment