Akoho sy Voanio

Heat vegetable oil in a wide pan and brown chicken thighs on all sides. Lift out onto a plate.

In the same pan, cook onion until soft, then add garlic, ginger and turmeric for 1 minute. Add tomatoes and cook until it softens.

Return browned chicken to tomato base, pour in coconut milk and water, and add salt. Simmer gently, uncovered, until the sauce thickens slightly and the chicken is cooked through (74 C inside).

Scatter with cilantro and serve with rice.