Madagascar Coconut Chicken

Transport your taste buds to the exotic flavors of East Africa with this Madagascar Coconut Chicken recipe, a comforting and flavorful dish that’s perfect for any occasion. Tender, bone-in chicken thighs are simmered in a luxurious coconut milk sauce infused with the warm, aromatic spices of turmeric, cinnamon, and coriander, complemented by fresh ginger, garlic, and zesty lime. The rich tomato base ties the flavors together, creating a delicious balance of creaminess and tang. With just a handful of simple, pantry-friendly ingredients, this one-pot dish is both easy to prepare and deeply satisfying. Garnished with fresh cilantro for an herby finish, and served with steamed rice or crusty bread to soak up every drop of the luscious sauce, this meal is the epitome of tropical comfort food. Perfect for weeknight dinners or special gatherings, it’s a must-try for fans of bold, global flavors!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 400 ml coconut milk
• 1 large yellow onion
• 4 pieces garlic cloves
• 1 tablespoon fresh ginger
• 2 tablespoons tomato paste
• 1 large lime
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 2 tablespoons vegetable oil
• 250 ml chicken stock
• 2 tablespoons fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.

Step 2

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

Finely chop the onion, mince the garlic, and grate the ginger.

Step 4

In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened and translucent.

Step 5

Stir in the garlic, ginger, turmeric, cinnamon, and coriander. Cook for 1-2 minutes, stirring frequently, until fragrant.

Step 6

Add the tomato paste and stir to coat the spices and onion mixture evenly. Cook for another minute.

Step 7

Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

Step 8

Return the seared chicken thighs to the skillet, nestling them into the coconut sauce. Cover with a lid and simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 9

Zest the lime and juice half of it. Stir the lime zest and juice into the sauce during the final 5 minutes of cooking.

Step 10

Taste the sauce and adjust seasoning with additional salt or lime juice if needed.

Step 11

Sprinkle chopped fresh cilantro over the dish before serving.

Step 12

Serve hot with steamed rice or crusty bread to soak up the flavorful coconut sauce.

Nutrition Facts

Serving size	1880 grams (1880.0g)

Amount per serving	% Daily Value*
Calories	2468

Total Fat 170.00g	218%
Saturated Fat 44.00g	220%
Polyunsaturated Fat 16.80g
Cholesterol 744mg	248%
Sodium 3284mg	143%
Total Carbohydrate 74.90g	27%
Dietary Fiber 9.40g	34%
Total Sugars 40.80g
Protein 176.50g	353%

Vitamin D 0IU	0%
Calcium 271mg	21%
Iron 14mg	77%
Potassium 2867mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 27.8%

Carbs: 11.8%