Madagascar Chicken Curry
"This recipe is from my grandmother's recipe box. The newspaper clipping said that this recipe is from the Corsaire Restaurant, Mahé, Seychelles back in the 1960's."
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 2 boneless chicken breast halves, cut in bite size chunks
- 1⁄2 cup lemon juice
- 2 tablespoons oil
- 2⁄3 cup coconut milk (canned is fine)
- 1 yellow onion, chopped
- 1 red bell pepper, sliced and chopped
- 2 garlic cloves, minced
- 2 teaspoons ground ginger
- 1 teaspoon grated lemon rind
- 1⁄4 teaspoon cayenne powder
- salt, to taste
- white pepper, to taste
directions
- Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste. Heat oil and add chicken. Saute over medium heat for 5 minutes. Remove chicken and place in a container and set aside.
- Saute onions until slightly browned. Add bell peppers and garlic and saute 3-4 minute Stir and reduce heat to simmer. Add coconut milk, ginger, cayenne powder, and lemon rind. Add the chicken back to the stew.
- Cover pot and simmer 30 minutes, or until thickened. If mixture is too thin, simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
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Reviews
-
Hi, I made this for our dinner on new years day, we wanted something different from the traditional steak pie here in scotland and we will be making this again. I did add more cayenne pepper, as we like things hot and used chicken thighs boned and skinned very tasty. I served it with saffron rice #55617 by Rita a perfect side dish for this thank you for a great keeper.
