Madagascar Chicken Curry
This recipe is from my grandmother's recipe box. The newspaper clipping said that this recipe is from the corsaire restaurant, mahé, seychelles back in the 1960's.
Steps
Marinate chicken in lemon juice for 30 minutes , drain and season with salt and pepper to taste.
Heat oil and add chicken.
Saute over medium heat for 5 minutes.
Remove chicken and place in a container and set aside.
Saute onions until slightly browned.
Add bell peppers and garlic and saute 3-4 minute stir and reduce heat to simmer.
Add coconut milk , ginger , cayenne powder , and lemon rind.
Add the chicken back to the stew.
Cover pot and simmer 30 minutes , or until thickened.
If mixture is too thin , simmer with lid removed until desired consistency is reached.
Serve over a bed of steamed white rice.
Ingredients
boneless chicken breast halves, lemon juice, oil, coconut milk, yellow onion, red bell pepper, garlic cloves, ground ginger, lemon rind, cayenne powder, salt, white pepper