Madagascar Coconut Chicken Stew

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A fragrant and comforting chicken stew from the highlands of Madagascar, simmered slowly in rich coconut milk with ginger, garlic, and tomatoes. Akoho sy Voanio reflects the island's Southeast Asian heritage and is traditionally served over steamed white rice to soak up the luscious sauce.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 42 gFat
• 21 gSaturated Fat
• 11 gCarbs
• 2 gFiber
• 5 gSugar
• 42 gProtein
• 720 mgSodium
• 780 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the chicken and marinade

• 1.5 kg (about 3.3 lbs) bone-in chicken pieces, skin on
• 2 tablespoons fresh ginger, finely grated
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, finely chopped

For the stew

• 2 large tomatoes, grated (about 1 cup pulp)
• 400 ml (14 oz) full-fat coconut milk
• 200 ml (about 3/4 cup) water or low-sodium chicken broth
• 1 small green chili (optional, for gentle heat)
• 1 bay leaf
• 1/2 cup chopped scallions
• 2 tablespoons fresh cilantro, roughly chopped
• 1 teaspoon lime juice

Directions

1. Pat the chicken pieces dry and rub all over with the grated ginger, minced garlic, tomato paste, salt, and pepper. Let marinate for 15 minutes at room temperature while you prepare the other ingredients.
2. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat. Add the chopped onion and cook for 4 to 5 minutes until soft and lightly golden, stirring occasionally.
3. Add the chicken pieces in a single layer and sear for 3 minutes per side until the skin turns a deep golden brown. Work in two batches if needed to avoid crowding the pot.
4. Stir in the grated tomato pulp and cook for 3 minutes, allowing it to thicken and coat the chicken. Pour in the coconut milk, water or broth, drop in the bay leaf and whole chili, then bring the mixture to a gentle boil.
5. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, stirring occasionally to prevent the coconut milk from sticking. The sauce should reduce and thicken while the chicken becomes fork-tender.
6. Remove the lid, skim off any excess oil from the surface, and stir in the chopped scallions. Simmer uncovered for another 5 minutes to concentrate the flavors.
7. Finish with a squeeze of lime juice and a generous handful of fresh cilantro. Taste and adjust salt as needed, then serve hot over steamed jasmine or long-grain white rice.

Cook’s Notes

• Use bone-in, skin-on chicken thighs and drumsticks for the richest flavor and tenderest texture; boneless cuts will dry out during the long simmer.
• For an authentic touch, add a small handful of brèdes mafana (Acmella oleracea, also called paracress or buzz buttons) near the end of cooking; it gives the famous tingly, numbing sensation characteristic of Malagasy cuisine.
• Full-fat canned coconut milk is essential here; light coconut milk will produce a thin, watery sauce lacking the signature creamy body of the dish.
• If fresh grated tomatoes are unavailable, substitute 3/4 cup of canned crushed tomatoes, well-drained, and increase the tomato paste by 1 teaspoon.
• The stew tastes even better the next day once the spices have fully melded, making it an excellent make-ahead meal.

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