The Grand Table of the Andrianavalonas Flavours of Madagascar and the world

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Coconut Chicken

The great classic of Malagasy tables: chicken simmered in coconut milk with ginger, garlic and tomatoes — mild, fragrant, and even better reheated.

Prep: 20 min Cooking: 45 min

Ingredients

  • 1 chicken (1.5 kg)
  • 40 cl coconut milk
  • 2 onions (sliced)
  • 1 large thumb of ginger
  • 2 cloves garlic
  • 2 tbsp oil
  • 4 tomatoes

Method

  1. Pound the garlic and ginger.
  2. Cut the chicken into pieces, season with salt and pepper, and set aside.
  3. Heat the oil and brown the chicken pieces in it.
  4. Add the sliced onions and leave to soften for 2 to 3 minutes.
  5. Add the pounded garlic and ginger, and leave to colour over high heat for a few moments.
  6. Add the diced tomatoes.
  7. Pour in the coconut milk and simmer for 30 minutes (pot ¾ covered).
Prep: 15 min Cooking: 45 min

His quick version from the ALEFA 2026 menu — turmeric for the colour, coconut cream for the richness.

Ingredients

  • 1 chicken (1.5 kg)
  • 1 can coconut cream (400 ml)
  • 1 onion
  • 1 tsp turmeric
  • salt

Method

  1. Cut the chicken into pieces.
  2. Brown them with the very finely chopped onion.
  3. Add the turmeric for colour and mix well.
  4. Pour in the coconut cream, cover with water, add salt.
  5. Cook on medium heat for 45 minutes.
  6. Serve with white rice.

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