I found this recipe in the home of a family I befriended in Fianarantsoa, Madagascar. It's very easy to make, filling, and tasty.
1 full boneless chicken breast, cut in bite size chunks
2/3 cup canned coconut milk (Taste of Thai is a good brand)
1 yellow onion, chopped
1 red bell pepper, sliced and chopped
2 cloves garlic, minced
2 tsp ground ginger
1 tsp grated lemon rind
1/3 tsp (or to taste) cayenne powder
oil (preferably coconut oil, but generic veggie oil will do)
Marinate chicken in lemon juice 30 min, drain and season with salt and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew. Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
NOTE: Recipe calls for tomato instead of bell pepper but I am allergic to tomatoes and I find the bell pepper maintains its flavor better. Also, 1 lb shelled and deveined shrimp can be added to or substituted for the chicken.
country : Madagascar
course : poultry dish
source : internet <http://www.travelcorner.com/Recipes/madagascarchicken.htm>