As I’m writing this article, I just finished eating my leftovers of this Coconut Curry Chicken for breakfast…. Yes, it was THAT good. This recipe is made with tomatoes, coconut milk, and chicken legs and thighs for a saucy, creamy chicken recipe that is fall-off-the-bone tender!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
It seems as though everyone has heard of Madagascar, if for no other reason than that famous cartoon movie from 20 years ago. But while everyone knows the name of the country, it is a much different story finding authentic Malagasy recipes! Luckily, I’ve done some research and finally figured out how to make an authentic and delicious Madagascar recipe for Coconut Curry Chicken.
This is a pretty simple chicken recipe, and while it takes some active stirring, it really doesn’t require much more hands-on time than that! The chicken is seasoned with grated garlic and ginger, then marinated with onions. Crushed tomatoes and coconut milk combine to make a thick and flavorful sauce that coats the chicken and melts nicely into basmati rice for serving.
I tend to avoid stewed chicken, as, in my experience, the sauce can sometimes turn out thin or lacking flavor. This recipe has neither of those. The sauce is creamy and hearty, while still providing a warming, curry-like flavor. And after spending some time tenderizing in the sauce, the chicken is juicy and braised to perfection.
This Coconut Curry Chicken recipe is going to be a new staple in my home, and I’m excited for you to try it as well!
Key Ingredients for Coconut Curry Chicken
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Chicken Legs & Thighs: You can also use chicken breast if you’d like, but I prefer the tenderness of the dark meat. You can leave the skin on if you prefer, but with braising I think it makes the best texture to remove it.
- Grated Ginger and Garlic: For a quick hack, use the frozen grated garlic and ginger cubes! Some recipes call for ground ginger instead, which also works but I prefer the flavor of fresh.
- Yellow Onion: You can also substitute a white onion, or a red onion in a pinch (that kind of reminds me of Doro Wat from Ethiopia!)
- Cinnamon Sticks: The cinnamon sticks are what really set this recipe apart, creating a warm, homey flavor that adds depth to the sauce! Use about ⅛ tsp of ground cinnamon if necessary as a substitute.
- Coconut Milk: In authentic versions of this recipe, the coconut milk is created fresh. In the US, it is easier to get it canned from the grocery store. Get unsweetened. Stick with coconut milk instead of coconut cream as it has a thinner texture.
- Crushed Tomatoes: If you have fresh, juicy tomatoes, you can crush them and use them instead. Tomatoes aren’t in season when I’m testing this recipe, so canned worked way better to get the juiciness required to make a sauce.
- Fresh Chili Peppers: I used some Bird’s Eye Chili Peppers I had in my freezer! You can chop these and add them to the sauce if you want a spicier flavor.
How to Make this Recipe
Step 1: Cut slices in the chicken. Then put it in a bowl with the ginger, garlic, turmeric, and onions. Marinate for at least 30 minutes.
Step 2: Warm the oil in the base of a large pot, then add the chicken, cooking until the outside browns.
Step 3: Add the cinnamon sticks and onions, and continue to let the chicken cook until it releases its own juices.
Step 4: Add crushed tomatoes and allow the chicken to simmer. Then add coconut milk and let it simmer again until tender. Enjoy!
Expert Tips
- The slices in the chicken are so that the flavors can permeate deeper into the chicken pieces.
- The chicken, when cooked long enough, will start to release its own juices. There is no need to add chicken broth or any other liquid than what is called for in the recipe.
- Make sure to cook the chicken on low-medium heat. During the 10 minute cooking periods, I made sure to stir it every 3.5 minutes or so.
- Make sure to follow the instructions about when the pot is covered or uncovered. Keeping the lid on allows the sauce to become plentiful, and then the last 10 minutes uncovered is supposed to evaporate out some liquid to make the sauce thicker.
- In Madagascar this recipe is usually served with rice and chopped tomatoes on the side.
Recipe FAQs
Yes! The authentic version is made as is, but you can certainly add what you’d like. Pre-cooking potatoes, carrots, or bell peppers and then mixing them into the sauce would be delicious (and kind of reminds me of this West African Peanut Stew. We personally roasted carrots and served it with the chicken and this was a great addition.
Keep leftovers in an airtight container in the fridge for 3-5 days. You can reheat them in the microwave!
Yes! Marinate your chicken up to 24 hours in advance.
Did you enjoy this recipe for Coconut Curry Chicken? If so, make sure to check out these other recipes I picked out just for you:
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Coconut Chicken Curry
Ingredients
- 3¼ lb chicken legs and thighs, bone in, skin off
- 1½ tsp salt
- 2 tsp fresh grated ginger
- 2 tsp fresh grated garlic
- 1 tsp ground turmeric
- ½ large yellow onion, diced
- 2 tbsp vegetable oil
- 3 cinnamon sticks
- 2 cups canned crushed tomatoes
- 2-3 sliced chili peppers, optional
- 1 (15 oz) can unsweetened coconut milk
Instructions
- Cut slices into 3¼ lb chicken legs and thighs and place the chicken in a large bowl.
- Add 1½ tsp salt, 2 tsp fresh grated ginger, 2 tsp fresh grated garlic, and 1 tsp ground turmeric onto the chicken.
- Then add ½ large yellow onion into the bowl, stirring to make sure that the chicken and onion are all evenly coated in spices. Allow the chicken to rest for 30 minutes.
- Pour 2 tbsp vegetable oil into a large pot, and add it to the stove over medium high heat.
- Once the oil is hot, add the chicken into the pot and brown it on all sides. When the chicken starts to get some color, also add the onions into the oil along with 3 cinnamon sticks and cover the pot.
- Allow the chicken to cook, covered, until it starts to release its own juices, about 10 minutes. Occasionally uncover the pot to stir and continue cooking until the chicken is fully browned.
- Add 2 cups canned crushed tomatoes into the pot and stir. Let the chicken cook for about 10 minutes, covered, stirring occasionally.
- Add 1 (15 oz) can unsweetened coconut milk into the pot. Allow it to simmer uncovered for another 10 minutes.
- Serve the chicken with rice and finely chopped tomatoes as sides! Enjoy!
Video
Notes
- Chicken Legs & Thighs: You can also use chicken breast if you’d like, but I prefer the tenderness of the dark meat. You can leave the skin on if you prefer, but with braising I think it makes the best texture to remove it.
- Grated Ginger and Garlic: For a quick hack, use the frozen grated garlic and ginger cubes! Some recipes call for ground ginger instead, which also works but I prefer the flavor of fresh.
- Yellow Onion: You can also substitute a white onion, or a red onion in a pinch.
- Cinnamon Sticks: Use about ⅛ tsp of ground cinnamon if necessary as a substitute.
- Coconut Milk: In authentic versions of this recipe, the coconut milk is created fresh. In the US, it is easier to get it canned from the grocery store. Get unsweetened. Stick with coconut milk instead of coconut cream as it has a thinner texture.
- Crushed Tomatoes: If you have fresh, juicy tomatoes, you can crush them and use them instead. Tomatoes aren’t in season when I’m testing this recipe, so canned worked way better to get the juiciness required to make a sauce.
- The slices in the chicken are so that the flavors can permeate deeper into the chicken pieces.
- The chicken, when cooked long enough, will start to release its own juices. There is no need to add chicken broth or any other liquid than what is called for in the recipe.
- Make sure to cook the chicken on low-medium heat. During the 10 minute cooking periods, I made sure to stir it every 3.5 minutes or so.
- Make sure to follow the instructions about when the pot is covered or uncovered. Keeping the lid on allows the sauce to become plentiful, and then the last 10 minutes uncovered is supposed to evaporate out some liquid to make the sauce thicker.
- In Madagascar this recipe is usually served with rice and chopped tomatoes on the side.
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