I was intrigued by an invitation from Plebs Live Acoustic Music, Comedy & Craft Beer in Mowbray to attend an evening of curry tasting, being a curry
Plebs Live Acoustic Music, Comedy & Craft Beer
lover I thought I’d a good idea to go along sample the wares. Earlier in the day I’d spoken to a very old and dear friend, Alison Barrett whom I’d not seen in quite sometime and told her of the event. She too had got an invite and we made a date to head to Mowbray and there we bumped in another old friend, Barry Le Chat from our real jolling days of The Hard Rock in Rondebosch, Charlie Parkers and such like, mind you many of our peers at the time had no clue who Charlie Parker was, non the less, happy days.
The Lamb Curry was the winner as far a I was concerned all other curries, Being Fish, Beef, Chicken and Bobotie we well below average with the packet technique and very few fresh ingredients being used, so with that in view it is The Klutz in the Kitchens firm belief that the Lamb Curry was the real winner though it drew with else totally forgettable. It was this, which led me to find this deliciously simple Madagascan Akoho sy voanio. Yeah baby, African cuisine stand head to shoulder with the rest of the world, I though instead of going any where else in the global village Africa was the goto place for todays recipe. Check it out its really easy to do, have fun in the kitchen, and watch your fingers.
Three staple ingredients of Madagascan cuisine come together in one of the signature dishes from the large island off the eastern coast of Africa chicken, coconut, and rice. The recipe, in fact, is very closely akin to a curry from the Asian rim except for its rather stark lack of heavy spices, which allows the simple ingredients to come together and really stand out. This very simple, very delicious recipe is a real standout, and it is very easy to make.
Madagascan Akoho sy voanio (Chicken in Coconut Milk)
Akoho sy voanio – chicken in coconut milk
1 chicken or pack of thighs, if a whole chicken is used, it should be cut into pieces
2 medium sweet onions, chopped
2 medium ripe tomatoes, chopped
3 cloves of garlic, crushed and finely chopped
1 thumb tip of fresh ginger root, sliced into thin coins, cut into matchsticks, or finely chopped
1 can of coconut milk
Salt and black pepper, to taste
1-2 tablespoons of peanut, coconut, or canola oil for cooking
2 cups Basmati rice, prepared according to the package directions with some salt and pepper
If you’re using brown rice, start it first. If you’re using white rice, wait until all of the ingredients are combined in the pot.
First cut the chicken into pieces if it is whole. If boneless chicken is being used, cut it into one-inch cubes. Season it lightly with salt and pepper, and then prepare all of the vegetable ingredients.
Heat the oil in a large, heavy pot with a lid. Add the chicken to the oil and brown it on all sides.
Add the onion and ginger and cook it until the onions are just translucent (3-5 minutes). Then add the tomatoes and garlic with some salt and pepper. Stir well and cover the pot, reducing the heat to just below medium. Let it cook this way for 2-3 minutes.
Add the coconut milk, stir, and cover again. Let the pot simmer for 20-30 minutes, until the chicken is quite tender. If you’re using white rice, just after the coconut milk is added to the pot is the perfect time to start the rice so that it finishes with the main dish.
Taste the mixture to test it for salt. This dish is very flat if it isn’t salty enough and unbelievably good if it is.
Spoon the mixture generously over the rice to serve.