Malagasy Vanilla Chicken Curry

Malagasy Vanilla Chicken Curry is a traditional Malagasy (from Madagascar) recipe for a classic curry of chicken in a coconut milk gravy flavoured with vanilla. The full recipe is presented here and I hope you enjoy this classic Malagasy version of: Malagasy Vanilla Chicken Curry.

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Serves:

5

Rating:

Tags : CurrySpice RecipesChicken RecipesMadagascar Recipes

Malagasy is the world's second-largest island country, after Indonesia and in terms of landmass it is the fourth largest island in the world. Madagascar split from the Indian subcontinent around 88 million years ago, allowing native plants and animals to evolve in relative isolation. Consequently, Madagascar is a biodiversity hotspot; over 90% of its wildlife is endemic. It was first settled 1900 years ago by Austronesian peoples who originated in Indonesia. Subsequent waves of settlers came from Arabia, Bantu speakers from south-eastern Africa and Tamils from India. The Portuguese settled in 1508. The French established trading posts in the late 17th century and French along with Malagasy remains an official language today. Madagascar produces some of the world’s best vanilla, the Bourbon Vanilla.

Ingredients:

2 tbsp oil
1 onion, thinly sliced
3 garlic cloves, finely chopped
2 tbsp ginger, grated
500ml (2 cups) coconut milk
1 vanilla pod (bean), split
5 cloves
1/2 tsp ground turmeric
1 tbsp Malagasy curry powder
615g (22 oz) boneless and skinless chicken thighs, cut into bite-sized pieces
2 plum tomatoes, chopped
salt and freshly-ground black pepper, to taste

Method:

Heat oil. In a wok, add onion, garlic and ginger. Fry until they start to change colour (about 5 minutes). At this point, add the coconut milk, vanilla pod, cloves, turmeric and curry powder. Stir in 250ml (1 cup) water then bring the ingredients to a boil.

Add chicken pieces, reduce to a simmer and cook for 20 minutes, until chicken is cooked through.

Add tomato, salt and black pepper to taste, bring to a simmer and cook for 5 minutes.

This curry is traditionally served with rice.