Spicy vanilla chicken

Dish from Madagascar

Ingredients for 4 people
1 chicken
1 medium-sized onion
2 cloves garlic
1-2 chillies
15 g fresh ginger
1 vanilla pod
1 cup freshly grated coconut
250 ml coconut milk
1 tablespoon groundnut oil
100 ml chicken stock
200 g peeled tomatoes (tin)
Chili powder
Salt

Preparation

Rub the chicken with the chili powder and salt and chop into 8-10 pieces. Slit open the chillies, remove the seeds and slice thinly. Peel and finely chop the onion, garlic and ginger. Cut open the vanilla pod and scrape out the seeds.

Heat the oil in a roasting dish, add the chicken pieces, fry until brown on all sides, then remove from the dish. Fry the onion, garlic, ginger and most of the finely chopped chillies briefly in the same oil.

Pour in the chicken stock and immediately add the coconut milk and the peeled tomatoes. Season with chili powder and salt. Add the vanilla pod and seeds and place the chicken pieces in the sauce.

Cover and simmer for 30 minutes, then remove the lid and continue simmering for a further 10 minutes.

Arrange the chicken pieces on a serving dish. Reduce the sauce a little if you like, then pour it over the chicken. Sprinkle with the grated coconut and the remaining chopped chillies and serve with rice.

Enjoy your meal.