Creamy Chicken Takatala

This recipe is based on a traditional Madagascan dish "Akoho sy Voanio" (Chicken in Coconut Milk).

It is a rich, sweet and creamy chicken dish that has a hint of spice to it, pleasing many palates. To serve the dish, it should be placed on a bed of rice, a staple of the Madagascan diet to give it a true authentic experience. A cool crisp white wine, with notes of citrus would enhance the enjoyment of the flavours of this dish.

Ingredients:

• 500g Diced Chicken Thigh Fillets
• 250ml Bottle Beerenberg Takatala Sauce & Marinade
• 1 Clove of Garlic
• 1 tsp fresh grated Ginger
• 1 Fresh Green Lime
• 2 Large Tomatoes
• 1 Large Onion
• Half Cup Diced Red Capsicum
• 2 Tlbs Chopped Fresh Coriander
• 140ml Coconut Cream
• Salt and Pepper

Method:

1. Place the Diced Chicken Thigh Fillets into a bowl, together with half a cup of the 'Beerenberg Takatala Sauce & Marinade', the crushed Clove of Garlic, the Grated Ginger and the Zest and Juice of the Lime. Cover and place in the refrigerator for several hours, giving it an occasional stir.
2. Place a frypan on the stove, adding a little oil for cooking, heat, and add the Diced Onion and cook until it is just translucent in appearance.
3. To the frypan, add the marinaded chicken, ensuring all the marinade is added to the pan as well. Continue cooking until the chicken is cooked thoroughly.
4. Add the Diced Tomato and Capsicum to the pan, and cook until the Tomato and Capsicum are softened.
5. Add the remaining contents of the bottle of 'Beerenberg Takatala Sauce & Marinade', stir through.
6. Stir in the Chopped Coriander, then add the Coconut Cream. Continue to cook the dish until a creamy thick consistency is achieved.
7. Add salt and pepper to taste.
8. Serve on a bed of Steamed Rice &.Enjoy.