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Malagasy

Akoho sy voanio

Non-vegetarian

Chicken braised in a gently spiced tomato and coconut sauce, a coastal Malagasy favourite eaten with rice.

Akoho sy voanio is a Malagasy main course from Madagascar, ready in about 1 hour 5 minutes and made with chicken pieces, skin-on and coconut milk. It serves 4 and is rated easy to cook.

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Prep
15 min
Cook
50 min
Total
1 h 5 min
Serves
4
Level
Easy
Calories
714

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Season the chicken with the salt and pepper (opens in a new tab). Brown it in the oil over medium-high heat, then set aside.

    Food safety: Wash hands and surfaces after handling raw chicken.

  2. Step 2

    Soften the onion (opens in a new tab) in the same pot, then add garlic (opens in a new tab), ginger, turmeric (opens in a new tab) and curry powder (opens in a new tab) and fry for 1 minute.

    • 6 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the tomatoes (opens in a new tab) and cook until soft, then return the chicken and pour in the coconut milk (opens in a new tab).

    • 5 min
    • medium heat

  4. Step 4

    Cover and simmer gently until the chicken is cooked through and tender and the sauce has thickened a little.

    • 30 min
    • low heat

    Food safety: Chicken is done when the juices run clear and the thickest part reaches 74 °C.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  5. Step 5

    Taste for salt and serve over rice.

    About this dish

    Origin
    Coastal regions, Madagascar · Commonly attributedMore food from Madagascar
    Dish
    Lunch · Dinner · Main courses · Curries
    Cooking method
    Braised, Simmered
    Taste
    creamy, savoury, aromatic / warmly spiced, mild
    Diet
    No gluten ingredients · Dairy-free · No nut ingredients · High-protein
    All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
    Worked out from the ingredients. How labels work
    Good for
    One-pot · Everyday · Child-friendly
    Cook more with
    Chicken pieces, skin-on · Coconut milk · Onion · Garlic · Fresh ginger · Turmeric
    Techniques
    Simmering · Braising

    Allergens

    • May contain: Mustardfrom curry powder
    • May contain: Celeryfrom curry powder

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    714 kcal per serving

    Calculated

    1 serving ≈ 401 g · recipe makes 4

    Where the energy comes from

    • Protein 22%
    • Carbohydrate 5%
    • Fat 72%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy714 kcal178 kcal
    Protein40.3 g10.1 g
    Carbohydrate9.7 g2.4 g
    Net carbohydrate——
    Sugars——
    Added sugars0 g0 g
    Fibre——
    Fat58 g14.5 g
    Saturated fat27.7 g6.9 g
    Trans fat——
    Cholesterol150 mg37 mg
    Sodium741 mg185 mg
    Salt equivalent1.9 g0.5 g
    Vitamins & minerals per serving
    Potassium
    814 mg
    Calcium
    60 mg
    Iron
    5.6 mg
    Magnesium
    98 mg
    Vitamin A (RAE)
    107 µg
    Vitamin C
    16 mg
    Vitamin D
    0.4 µg
    Vitamin B12
    0.6 µg
    Folate (DFE)
    41 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: curry powder, long-grain white rice.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Keep the heat low once the coconut milk is in so it does not split.

    Common mistakes

    • Boiling after the coconut milk goes in — it splits and turns oily.

    Serve with

    • Rice and a simple cucumber or tomato salad.

    Storage

    • Keeps 3 days in the fridge.

    Reheating

    • Reheat gently, stirring, until piping hot.

    Variations

    • Trondro sy voanio (Madagascar): The same coconut sauce made with fish fillets, added for the last 10 minutes only.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 3, 5

    Masalas in this recipe

    Make the masala first, then come back to finish the dish.

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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