Malagasy Chicken with Coconut Milk

Creamy coconut milk chicken

INGREDIENTS:
500 g chicken meat
1 onion
2 garlic cloves
5 tomatoes or 400 g canned tomatoes
400 ml coconut milk
1 teaspoon sugar
a pinch of saffron
black pepper
salt
olive oil or sunflower oil

fresh parsley for sprinkling

PREPARATION:
Rinse the pieces of chicken meat, dry them and season them with salt and black pepper. Fry them in cooking oil until they brown from all sides. Remove the meat and fry chopped onion and garlic in the same pan. Fry until the onion softens and add the tomatoes (chopped into cubes), sugar, saffron, chicken and coconut milk. Season with salt and black pepper. Once it starts boiling lower the heat and continue cooking for another 40 minutes under a lid. Remove the lid during the final 10 minutes, allowing the sauce to thicken. Serve the dish warm with boiled long-grain rice and sprinkled with finely cut parsley.

Creamy coconut milk chicken

Creamy coconut milk chicken