Akoho sy Voanio – Malagasy Chicken in Coconut Milk

⏱ 55 min · Serves 4

Fragrant, creamy and deeply comforting, this classic Malagasy dish simmers golden chicken thighs in rich coconut milk with ginger, garlic and a hint of turmeric. It's the kind of meal that fills the kitchen with irresistible aromas and tastes like a warm hug – perfect served over fluffy rice.

Per serving: 548 kcal · 42.0g protein · 8.0g carbs · 38.0g fat

Ingredients

• 8 bone-in, skin-on chicken thighs (about 1.2kg)
• 400ml full-fat coconut milk
• 1 large onion, finely sliced
• 4 garlic cloves, minced
• 2 tsp fresh ginger, finely grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 2 medium tomatoes, roughly chopped
• 1 green chilli, sliced (optional)
• Juice of ½ lime
• Small handful of fresh coriander, to serve
• Steamed white rice, to serve

Method

1. Pat the chicken thighs dry with kitchen paper and season all over with salt, pepper and turmeric.
2. Heat the oil in a large, deep frying pan or casserole over medium-high heat. Brown the chicken thighs skin-side down for 5–6 minutes until deep golden, then flip and brown the other side for 3 minutes. Remove and set aside.
3. Reduce the heat to medium. In the same pan, fry the onion for 5 minutes until softened. Add the garlic, ginger and cumin, and cook for 1 minute until fragrant.
4. Add the chopped tomatoes and cook for 3 minutes, stirring, until they break down into a rough sauce.
5. Pour in the coconut milk and stir well, scraping up any bits from the base of the pan. Nestle the browned chicken thighs back in, skin-side up.
6. Add the green chilli if using, then bring to a gentle simmer. Cover and cook for 25 minutes until the chicken is cooked through and tender.
7. Remove the lid and simmer for a further 5 minutes to thicken the sauce slightly. Squeeze over the lime juice and taste for seasoning.
8. Scatter with fresh coriander and serve immediately with steamed white rice.