Akoho sy Voanio

Name: Akoho sy Voanio
Yield: 3 servings
Cuisine: Malagasy
Ingredients: Chicken pieces (thighs and drumsticks), 1.2kg; Coconut milk, 400ml (one full can); White onion, 1 large, finely chopped; Garlic cloves, 4, minced; Vegetable oil, 2 tablespoons; Ripe tomatoes, 2 medium, roughly chopped; Salt, 1 teaspoon, plus more to taste; Fresh ginger, a thumb-sized piece, grated; Green chili, 1 small, sliced (optional); Lime juice, from half a lime

Akoho sy Voanio/ah-KOO-hoo see voo-AH-nyoo/

About this dish

Chicken simmered in rich coconut milk, showing Madagascar's Indian Ocean influences.

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History & Origin

This coconut chicken dish reflects Madagascar's unique position at the crossroads of African, Asian, and Indian Ocean culinary traditions.

Ingredients

🍗Chicken pieces (thighs and drumsticks), 1.2kg

🥥Coconut milk, 400ml (one full can)

🧅White onion, 1 large, finely chopped

🧄Garlic cloves, 4, minced

🫚Vegetable oil, 2 tablespoons

🍅Ripe tomatoes, 2 medium, roughly chopped

🧂Salt, 1 teaspoon, plus more to taste

🌿Fresh ginger, a thumb-sized piece, grated

🌶️Green chili, 1 small, sliced (optional)

🍋Lime juice, from half a lime

Method

Serves 3

Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the chicken pieces generously with salt and brown them in batches on all sides until golden, about 4 minutes per side, then set aside.

In the same pot, reduce heat to medium and add the chopped onion. Cook for about 5 minutes until soft and translucent, then stir in the garlic and grated ginger and cook for another 2 minutes until fragrant.

Add the chopped tomatoes and green chili if using, stirring everything together and scraping up any brown bits from the bottom of the pot. Cook for 5 minutes until the tomatoes break down into a rough sauce.

Return the browned chicken pieces to the pot and pour in the coconut milk, stirring gently to combine everything. The coconut milk should mostly cover the chicken — if not, add a small splash of water.

Bring the pot to a gentle simmer, then reduce heat to low, cover with a lid, and cook for 35 to 40 minutes until the chicken is fully cooked through and tender, stirring occasionally.

Remove the lid for the final 10 minutes to let the sauce reduce slightly and thicken. Squeeze in the lime juice, taste for seasoning and adjust salt as needed.

Serve hot over steamed white rice, spooning plenty of the rich coconut sauce over the top.

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