Coconut Chicken Curry (Akoho Sy Voanio) Recipe - A Taste of Madagascar

A light and flavorful coconut curry that will change the way you eat chicken!

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Madagascar Chicken Curry, also known as Akoho sy Voanio, is a classic dish that reflects the island's rich culinary heritage, shaped by African, Asian, and European influences. The dish combines chicken, coconut milk, and a variety of spices, creating a creamy, aromatic curry that's both comforting and flavorful.

Madagascar's cuisine is heavily influenced by its geographical position and cultural interactions. The island's early settlers from Southeast Asia brought coconut and rice, while later influences from East Africa, India, and France added spices and techniques. Coconut milk, a key ingredient in this curry, is a hallmark of Malagasy coastal dishes.

Flavor Profile

This curry typically features:

• Chicken: Often marinated for tenderness and flavor.

• Coconut milk: Adds richness and a slight sweetness.

• Aromatics: Onions, garlic, and ginger.

• Spices: Turmeric, coriander, and sometimes a hint of chili.

• Optional Vegetables: Tomatoes or greens for depth.

The curry is mild yet complex, with the coconut milk balancing the spices beautifully. It is traditionally served with rice, the staple of Malagasy cuisine.

Akoho sy Voanio is not just a meal but a celebration of Madagascar's biodiversity and history, featuring ingredients that showcase the island's tropical climate and diverse cultural past. It is a dish often prepared for family gatherings and festive occasions, symbolizing warmth and togetherness.

Comments from Instagram:

Many commenters were happy to see Madagascar finally as a part of the series! Other than that, I saw a comment urging me to make my own sambal (chili paste), which really make Malagasy cuisine for that user.

Malagasy Coconut Chicken Curry Recipe

Prep time 20 minutes | Cook time 45 minutes | Serves 4

Ingredients

For the curry:

• 1 kg (2 lbs) chicken thighs or drumsticks, skin-on or skinless

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2-3 ripe tomatoes, chopped (or 1 cup canned tomatoes)

• 400 ml (14 oz) coconut milk

• 400 ml (14oz) chicken stock

• 2 tbsp vegetable oil or coconut oil

• 1 tbsp curry powder

• 2 tbsp brown sugar

• 2 tsp ground coriander

• Handful of fresh cilantro, chopped

• 1 fresh chili (optional, for heat), sliced

• Salt and pepper, to taste

Optional garnish:

• Fresh cilantro, chopped

• Lime wedges

For serving:

• white rice

Instructions

1. Prepare the chicken: Season the chicken pieces with salt and pepper. Heat the oil in a large pot or skillet over medium heat. Brown the chicken on all sides, about 5-7 minutes. Remove and set aside.

2. Cook the aromatics:In the same pot, add the onions and sauté until translucent, about 3-4 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.

3. Add spices and tomatoes:Add the curry powder, ground coriander, and chili (if using). Stir well to coat the onions and release the spices' aroma. Add the chopped tomatoes and cook until softened and slightly reduced, about 5 minutes. Add in chicken stock. Add in brown sugar

4. Simmer the curry:Return the chicken to the pot, ensuring the pieces are coated in the tomato mixture. Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pot and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.

5. Adjust and garnish:Taste the curry and adjust the seasoning with more salt or pepper if needed. Garnish with fresh cilantro.

6. Serve:Serve hot over steamed white rice with lime wedges on the side for added brightness.

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

If you want to try to make more flavors of Africa, check out the links my recipes below.

East Africa

Burundian Ibiharage - A simple African bean dish

Djiboutian Skoudehkaris - A deeply rich beef and lamb rice dish

Kenyan Kuku Paka - A creamy coconut chicken curry

Malagasy Coconut Chicken Curry - A light and fragrant coconut curry

Malawian Zitumbuwa - Crispy banana fritters

Mozambican Matapa - A thick and hearty peanut and greens stew

Somali Baasto - A East Africa take on a traditional Italian meat and pasta dish.

Tanzanian Coconut Pilau - A creamy coconut infused rice dish.

West Africa

Beninese Dahomey Fish Stew - A tomato based white fish stew.

Cameroonian Poulet DG - A spicy and vibrant chicken one pot with plantains

Chadian Daraba - A vegan pumpkin peanut infused stew

Guinean Kansiye - A rich peanut butter and beef stew

Malian Tigue Degue - A rich and satisfying peanut chicken stew

Nigerian Jollof Rice - A classic spicy rice pilaf

Nigerienne Djerma Stew - A complex, tomato peanut infused chicken stew

Senegalese Poulet Yassa - A cheerful caramelized onion and lemon one pot.

Senegalese Bissap - A tart hibiscus drink

Sierra Leonean Punky Stew - A coconut and pumpking stew

Central & South Africa

Namibian Potjiekos - A hearty beef stew with kapana spice.

South Sudanese Kiundiong - A rich semolina pudding with a unique yogurt fat topping.

South African Bobotie - A sweet and savory meat pie

Zambian Ifisashi - A rich peanut and greens stew.