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Madagascan chicken stew


  • Heat a thin layer of oil in a large heavy-bottomed pan and sauté the chicken, covered, until golden all over. Remove. 
  • Add a little fresh oil to the pan, if needed, and gently sauté the ginger, garlic, onion and chillies until tender, regularly stirring and scraping the bottom as you do so. 
  • Then add the sweet potato, 1½ cups stock, the oyster and soy sauces, tomatoes and seasonings. Mix well, bring to the boil and cook for about 10-15 mins until the tomatoes collapse a bit. 
  • Turn the heat down, return the chicken in one layer, baste and gently simmer for 20-30 mins. 
  • Add 2 tbsp chopped parsley to the sauce, taste for seasoning and briefly cook. 
  • Serve the chicken on individual plates with plenty of the sauce and a little extra parsley sprinkled on top.


  • vegetable oil
  • 1 chicken, portioned
  • 1 tbsp grated fresh ginger
  • 3 garlic cloves, crushed
  • 1 large onion, finely chopped
  • 2 small red chillies, finely sliced
  • 1 sweet potato, cut into even chunks
  • 1-2 cups chicken stock
  • a splash of oyster sauce
  • a splash of soy sauce
  • 6 ripe, red tomatoes, cored & cut into wedges
  • sea salt & freshly ground pepper
  • 4 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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