Madagascar Chicken

Name: Madagascar Chicken
Ingredients: 2 boneless chicken breast halves, cut in bite size chunks; 2/3 cup coconut milk; 1 yellow onion, chopped; 1 red bell peppers or 1 tomatoes, sliced and chopped; 2 garlic cloves, minced; 2 teaspoons ground ginger; 1 teaspoon lemon rind, grated; 1/3 teaspoon cayenne powder (or to taste); salt; pepper; lemon juice; oil

12 ingredients

4 steps

Ingredients

2 boneless chicken breast halves, cut in bite size chunks
2/3 cup coconut milk
1 yellow onion, chopped
1 red bell peppers or 1 tomatoes, sliced and chopped
2 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon lemon rind, grated
1/3 teaspoon cayenne powder (or to taste)
salt
pepper
lemon juice
oil

Directions

1

Marinate chicken in lemon juice 30 min, drain and season with salt.
2

and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.
3

Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
4

NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.