Ingredients
-
2
-
1/2
-
2
-
2/3
-
1
-
1
-
2
-
2
-
1
-
1/4
-
-
-
-
-
Directions
Madagascar Chicken Curry, This recipe is from my grandmother’s recipe box The newspaper clipping said that this recipe is from the Corsaire Restaurant, Mah, Seychelles back in the 1960’s , Hi, I made this for our dinner on new years day, we wanted something different from the traditional steak pie here in scotland and we will be making this again I did add more cayenne pepper, as we like things hot and used chicken thighs boned and skinned very tasty I served it with saffron rice #55617 by Rita a perfect side dish for this thank you for a great keeper , This recipe is from my grandmother’s recipe box The newspaper clipping said that this recipe is from the Corsaire Restaurant, Mah, Seychelles back in the 1960’s
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
