I Learned This Dish in Madagascar (Now I Make It Every Valentine's Day)

By Fit Men Cook · 60 min

Ingredients

Instructions

1. Season the chicken thighs with salt and pepper and lightly dust with cornstarch. Sear in hot oil in a heavy pot over medium-high heat until golden, about 3–4 minutes per side. Set aside.
2. Reduce heat to medium. Cook the onion in the same pot until soft, then add the garlic and cook for 30 seconds.
3. Add the white wine, scraping up the browned bits, and let it reduce by half.
4. Stir in the coconut milk, chicken broth, curry powder, scraped vanilla seeds and the pod. Bring to a boil.
5. Return the chicken to the pot. Cover with the lid slightly ajar and simmer on low for 15–20 minutes, until the chicken is tender and the sauce has thickened.
6. For a silkier sauce, remove the chicken, blend the sauce until smooth, return it to the pot with the chicken and simmer.
7. Toast the rinsed rice in coconut oil for 2 minutes until nutty. Add the liquids and salt and bring to a boil.
8. Place a parchment circle directly on the rice, cover with a lid and simmer for 15–18 minutes.
9. Once the water has gone, keep on low for 3–5 more minutes until a slight crackle is heard. Do not stir.
10. Set the oven to broil. Slice the bottom half of the prawns lengthwise so they lie flat, or skewer them. Place on a baking tray.
11. Brush the prawns with garlic butter. Broil 2–3 minutes per side, until charred at the edges and pink on the outside.
12. Optional: sauté the watercress with spray oil and garlic for 1 minute until just wilted. Squeeze in the lemon for steam, then remove immediately.

Summarized from Fit Men Cook's video. Watch it for the details.

More recipes with

GarlicOnionLemonRiceShrimpChicken thighCoconut milkPrawn