Kale Moa (Samoan Chicken Curry)
Featured Pinch Tips Video
- 1 large
- onion, chopped
- 4 clove
- garlic, minced
- inch piece of ginger, pounded and minced (if you don't have fresh ginger, about 1 tsp of ginger paste will work just fine)
- 1/4 c
- vegetable oil
- 2 Tbsp
- curry powder
- 1 1/2 lb
- bone-in chicken pieces (wings and thighs, preferably)
- 2 c
- plus 6 tbsp water
- 2 c
- coconut milk
- 4 medium
- potatoes, peeled and chopped into larger pieces
- 1-2 large
- carrots, peeled and chopped into large pieces
- 1-2 stalk(s)
- celery, chopped into large pieces
- 6 Tbsp
1In a large pot, preferably a stock pot, over medium heat, add your oil and onion. Saute the onion until it is almost translucent.
2Add in the garlic, ginger, and curry powder. Saute everything in the pot until these become aromatic.
3Add in chicken pieces, 2 cups of water, and 2 cups of coconut milk. (If you're using canned coconut milk, be sure to also use the thick cream on top for a nice, rich, and thick sauce for your kale.) Bring the pot to a boil, then turn heat down to low simmer, and cover. Simmer about 20 minutes.
4Add in vegetables, stir. Bring the kale up to a boil once more, then back down to a low simmer, covered. Simmer for about another 20 or so minutes until carrots or potatoes are fork-tender but not falling apart.
5Mix together the remaining 6 Tbsp of water with 6 Tbsp of flour to make a quick slurry. (At the point, if you think it could use more heat, feel free to add more curry powder.) Add this to the pot, turning the heat back up to medium, and stirring until thickened. Season well with salt and pepper. Serve with rice.