Madagascar-Style Chicken Curry with Rice

Be the first to rate

(No Ratings Yet)

Loading...

Kary Sakafo is the everyday curry of Madagascar, a fragrant one-pot dish shaped by centuries of Indian Ocean trade. Turmeric, ginger, and curry powder build a warm golden sauce that cloaks tender chicken, finished with spinach and spooned over fluffy white rice for a comforting family meal.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 5 gSugar
• 34 gProtein
• 690 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 38 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the curry base

• 2 tablespoons vegetable oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons mild curry powder
• 1 1/2 teaspoons ground turmeric
• 1/2 teaspoon ground black pepper
• 1 1/2 lbs boneless skinless chicken thighs, cut into 1 1/2-inch chunks

For the sauce

• 1 tablespoon tomato paste
• 2 medium Roma tomatoes, diced
• 1 red bell pepper, sliced into thin strips
• 1 cup low-sodium chicken broth
• 4 oz baby spinach (about 4 packed cups)
• 1 teaspoon kosher salt, plus more to taste
• 1/4 cup chopped fresh cilantro or flat-leaf parsley
• 1 lime, cut into wedges

For the rice

• 2 cups long-grain white rice, rinsed
• 3 1/2 cups water
• 1/2 teaspoon salt
• 1 teaspoon butter

Directions

1. Rinse the rice under cool water until it runs clear. Combine the rice, water, salt, and butter in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let steam, covered, for 5 minutes before fluffing with a fork.
2. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 5 to 6 minutes.
3. Stir in the garlic, ginger, curry powder, turmeric, and black pepper and toast for about 1 minute, until fragrant and the spices coat the onions evenly.
4. Add the chicken pieces and increase heat to medium-high. Brown the chicken on all sides, stirring occasionally, for 5 to 7 minutes so it takes on some color.
5. Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, bell pepper, and chicken broth. Bring the mixture to a gentle simmer, cover, and cook for 20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
6. Uncover, stir in the spinach, and cook for 2 minutes until just wilted. Taste and adjust with additional salt as needed.
7. Divide the steamed rice among four shallow bowls, top with the curry, and scatter the fresh cilantro over each serving. Serve hot with a lime wedge on the side for squeezing over the top.

Cook’s Notes

• Boneless chicken thighs stay juicier than breasts, but you can substitute 1 1/2 lbs of trimmed zebu stew meat or boneless chuck cut into chunks and extend the simmer to 35 minutes.
• Fresh turmeric root (1-inch knob, grated) gives a brighter color and earthier flavor than the dried spice; use it in place of the ground turmeric if you can find it.
• For an authentic touch, swap the spinach for brèdes mafana (Acmella oleracea) leaves, which add the signature tingly, numbing sensation of Malagasy curries.
• Add one minced Thai chili or a pinch of cayenne with the curry powder if you prefer a spicier dish.
• Leftover curry tastes even better the next day; store in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of broth.

You might also like

African

Malagasy Fried Pork Fat with Crispy Cracklings

African

Madagascar Pork and Cassava Leaf Stew

African

Madagascar Coconut Rice Pancakes

African

Malagasy Leafy Green and Tomato Soup