Chicken In Coconut Milk From Madagascar Recipes

Steps:

• In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
• Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Steps:

• Grate the lemon rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.
• Cut chicken into bite sized pieces and squeeze the juice of the lemon over the meat. Allow if to marinate for 30 minutes. Drain and season with salt and pepper to taste.
• In a hot skillet with a little oil or cooking spray, brown chicken over medium heat leaving chicken only partially cooked.
• Remove chicken and discard any oil, leaving just a light film or spray pan again. Add onions and cook until slightly browned.
• Add bell pepper and garlic and saute for 3 minutes. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and grated lemon rind.
• Return chicken to pan, 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.

Steps:

• Cut up the chicken breast into bite size pieces. Brown the chicken with the olive oil, but do not cook it completely. Add the chopped onion and let cook for about 1 minute, stirring it occasionally. Add the coconut cream and the can of chopped tomatoes. Add the chopped green onions. Add a dash of salt and dash of pepper. Let simmer for 1 hour covered, stirring occasionally.
• Optional: Add 1 chopped zucchini squash around the last 10 minutes.
• Serve with rice and you are done.

Steps:

• Marinate the chicken in the lemon juice, lemon rind, salt and pepper for about an hour.
• Heat oil in dutch oven or large covered pot. Saute the onion and garlic for a few minutes.
• Add the chicken and continue to cook and stir until the chicken is nearly done.
• Reduce heat, add tomatoes and ginger and stir for a few minutes.
• Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened.
• Serve over rice.

Steps:

• Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
• Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
• Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
• While chicken is simmering, boil the rice until tender, drain.
• To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.

Steps:

• 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 or.
• substituted for the chicken.

Steps:

• Season chicken with ¼ tsp each of the salt and pepper; set aside.
• Preheat oven to 425°F.
• In large skillet, heat half of the oil over medium-high heat; sauté onion, garlic and hot pepper until softened, about 4 minutes.
• Stir in tomato paste, paprika, 2 tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring.
• Stir in coconut milk and peanut butter; let cool slightly.
• Transfer to food processor; purée until smooth. Set aside.
• Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches, about 5 minutes.
• Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425°F oven for 30 minutes, basting twice.
• Mix remaining sauce with coriander and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.

Steps:

• 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 or substituted for the chicken.