Samoan Chicken Curry Kale Moa
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6-8
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Oil for frying (coconut oil is good here)
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1 large brown or white onion, peeled and chopped
- 5 cloves garlic, peeled and chopped
- 1 inch piece of ginger, peeled and chopped
- 2 tablespoons curry powder*
- 850g/1.9lbs chicken thighs, boneless, cut into bite sized pieces
- 2 cups chicken stock
- 2 cups coconut cream or milk
- 400g/14ozs. potatoes, cut into bite sized pieces
- 2 carrots, cut into bite sized pieces
- Salt to season
- 6 tablespoons/90g/3ozs. plain all purpose flour
- Steamed rice or coconut rice to serve
I use Baba's Meat Curry Powder available at most Asian grocery stores
Step 1 - Heat oil in a large cast iron pot and sauté the onion for 5 minutes on medium heat until softened but not browned. Add the garlic and ginger and cook for 1 minute. Then add the curry powder and stir to coat the onion mixture and cook for 1-2 minutes adding a bit more oil if needed.
Step 2 - Add the chicken pieces and turn in the curry onion mixture and brown for a few minutes. Then add the stock and place the lid on and simmer for 10 minutes.
Step 3 -Add the potatoes and carrots and place the lid back on and simmer for 20 minutes. Remove the lid and test the potatoes and carrots for doneness cooking longer if needed (you don't want them mushy but you do want them to be tender). Season with salt. Add the coconut cream and stir-don't worry if it seems overly oily or orange at this stage.
Step 4 -Mix the flour with 6-7 tablespoons of the curry liquid in a measuring cup to form a slurry. Add this back into the pot stirring to distribute the flour thickener well. Keep cooking on medium heat or a low simmer where it will thicken and become pale over the next 5 minutes. Serve with rice.