Curry Cashew Chicken

Madagascar dish from Carey Rostorfer

2 whole chicken breasts, skinned and boned (4 pieces)
1/4 C. apple juice
1 1/2 Tbs. cornstarch
1 large clove garlic, minced or pressed
1 tsp. salt
1 1/2 tsp. curry powder
1 lb. mushrooms, sliced
4 Tbs. butter
2 C. whipping cream
1/3 C. salted cashews ( or more)
1/4 C. chopped parsley

Preparation:
1. Slice chicken breasts into strips about1/2-inch wide. Place into a bowl. Add apple juice, cornstarch, garlic, salt and curry powder, tossing well. Set aside to marinate for 15 minutes.
2. Mean while sauté mushrooms in 2 Tbs. butter for 2 min. or until browned. Remove from pan.
3. Add remaining butter to pan. Over high heat, add chicken slices. Sauté quickly for 5-10 min. or until pieces are golden. Add mushrooms to chicken. Toss over high heat for 30 seconds.
4. Add cream. Cook, stirring, until cream is boiled and thickened. Transfer to serving dish. Sprinkle with cashews and parsley. Serve over hot cooked rice.

Coconut Chicken

5 lbs. chicken pieces (legs & thighs)
1 tbsp garlic (fresh & minced)
1/2 cup grated (fine) fresh ginger
1/2 cup diced onions
1cup diced tomatoes
2 cans coconut milk

1. Salt the chicken pieces and pan fry them until golden in color.
2. Remove chicken until later.
3. In same pan, sauté ginger, garlic and onions together.
4. In a large soup pan (Dutch oven) add all sautéed items, tomatoes and coconut milk together. Once items are well stirred together, add chicken into the sauce.
5. Allow to cook on stove on medium heat for 30-45 minutes.

Serve over white rice.

Akoho Romazava (chicken soup)

Pressure cooker 1 hour
Stove range 1 hour 30 minutes

Marinade 15 minutes:
4 pounds (2 kilo) whole chicken pieces (akoho) (poulet)
2 teaspoons garlic (tongolo gasy) (ail)
4Tablespoons ginger (sakamalao) (ginembre)
1 Tablespoon salt (sira) ( sel)

1 Tablespoon oil (menaka) (huile)
2 medium onions, sauté (tongolo) (oignon)
8 Cups (2 liters) (rano) (eau)

Separate all wings, necks, backs, and livers for soup. Sauté onions, cook all ingredients. Eat with rice.

Akoho Ritra (chicken without sauce)

2 pounds (1 kilo) chicken legs, thighs and white meat (akoho) (poulet)
4 medium onions, sliced (tongolo) (oignon)
2 teaspoons garlic (tongolo gasy) (ail)
4 Tablespoons ginger (sakamalao) (gingembre)
2 Tablespoons salt (sira) (sel)
½ Cup oil (menaka) (huile)
½ Cup tomato, puree (option) (voatabia) (tomate)
2 cans coconut juice (option) (lait de coco )
1 teaspoon curry (option) (carry)

Sauté onions in oil. Add chicken, cook cover for 20 minutes. Cook uncover for another 20 minutes. Eat with rice.