Akoho sy Voanio: Chicken in Coconut Milk

Even though it is summer and still hot here in Portland, I've been craving curry.  Not the kind of curry that contains many spices and hot chilies, but a simple, creamy curry that takes advantage of summer produce.  I knew that I had a recipe that fit those criteria perfectly that we had made in World Cuisine class.  It is the perfect summer curry: creamy, tart, and contains juicy summer tomatoes!

This recipe comes from South Africa where they really know how to use coconut milk.  In class, I learned the beauty of coconut by making many dishes that used it in unique ways. This recipe is very simple, but takes advantage of the sweet taste of whole coconut milk.  I don't recommend getting lite coconut milk for this recipe.  For one, a lot of the thick texture is lost, and I don't think it tastes as good.  It is worth using the "good stuff" since it plays such a starring role.

I also recommend getting chicken with the skin on and bone in because you get more flavor out of it.  Browning the skin deepens the flavor, plus it creates a delicious "fond" on the bottom of the pan in which to saute the onions.  Also, the bone helps retain a lot of the chicken flavor while braising (meaning the simmering method used below) without drying out the meat.  I love using chicken thighs because I prefer dark meat.  To me, it is more tender, flavorful and is hard to dry out.  If you prefer using chicken breasts, that is OK, but I would use skinless breasts and completely skip the browning stage.  You can add the raw chicken to the simmering liquid and cook them until they are just done, and they will retain most of their moisture and still be delicious.  However, if you simmer them too long, they will toughen up...so be careful!

Also, on another note, I added the original recipe because I like seeing the different proportions that different cooks use.  Plus, the original recipe recommends marinating the chicken (in lemon juice, zest, salt, pepper, and cayenne) for about an hour before cooking.  I believe this would make the whole dish more flavorful, although, I don't believe it is completely necessary.  I opted out of this step in my recipe.  I also decided to add more cayenne and ginger, though my version isn't very spicy...just very flavorful.  

If you need a good "end of the summer" kind of dish, this is one I can recommend.  It reminded me of hot weather and happy days. :)


Akoho sy Voanio: Chicken in Coconut Milk (Original Version)
serves 4

2 1/2 pound chicken cut into 8 pieces
2 TB lemon juice
1 tsp lemon zest
1 tsp salt
1/2 tsp black pepper
1/4 cayenne pepper
1/4 cup coconut or peanut oil
1 1/4 cup onion, small dice
1 TB garlic, minced
1 cup tomatoes, peeled, seeded, medium dice
1 tsp ginger, minced
1 cup coconut milk
as needed: cooked rice, hot

1. Combine chicken, lemon juice, zest, salt, pepper, and cayenne.  Marinate 1 hour.
2. Heat oil over medium heat and saute onions and garlic, 3-5 mins.  Add chicken and cook until chicken is almost cooked, 12-15 minutes.
3. Add tomatoes and ginger. Stir well and cook 3 minutes.
4. Add coconut milk and simmer until chicken is completely cooked.  Remove chicken pieces as they cook.  Reduce sauce to desired consistency and serve over rice.


T.E.A's Version
serves 4

4 chicken thighs (or whole legs) with skin and bone-in
1 cup onion, small dice
1TB garlic, minced
2 TB ginger, minced
1/2 tsp cayenne (or more if you like it spicy!)
2 cups tomato, large dice
juice of 1 lemon
1 1/2 cup whole fat coconut milk (or one can)
coconut oil for frying
salt and black pepper to taste

For serving: 2-4 cups cooked rice (I used short grain brown rice)

1. In a large skillet, heat enough coconut oil to cover the bottom of the pan (2-4 TB) until it is shimmery.  Salt and pepper your chicken well, then place it skin side down into the hot oil. Saute until it is golden brown, then turn cook for about 2-3 mins on the other side.  There is no need to brown the non-skin side...it will just make the meat tougher.  Take chicken out of pan and set aside.  Drain if needed on paper towels or cooling rack.

2. Pour out some of the oil in the skillet until there is about 1 TB.  Set skillet back on heat and add the onions and a dash of salt.  Saute on medium heat until opaque and soft.
3. Add garlic and ginger to onions.  Saute for 1-2 mins or until fragrant.

4. Add tomatoes, lemon juice, and cayenne to onion mix.  Saute for about 5 mins or until the tomatoes have softened and a sauce begins to form.

5. Add coconut milk to tomato mixture.  Stir to combine.  Add chicken, and make sure sauce covers most of the meat.  Bring to a simmer (Do Not Boil...the coconut milk will begin to separate), cover the skillet, and continue simmering slowly for about 20 mins or until the chicken is cooked through.  Taste the sauce and add more salt/pepper as necessary.

6. Serve immediately over hot, cooked rice.

Enjoy! :)