kale moa (samoan chicken curry)

Name: Kale Moa (Samoan Chicken Curry)
Prep time: 20 min
Cook time: 50 min
Yield: 4
Cuisine: Hawaiian/Polynesian
Ingredients: 1 large onion, chopped; 4 clove(s) garlic, minced; 1 - 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 cup(s) vegetable oil; 2 tablespoon(s) curry powder; 1 1/2 pound(s) bone-in chicken pieces (wings and thighs, preferably); 2 cup(s) plus 6 tbsp water; 2 cup(s) 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 tablespoon(s) flour

16 Pinches 1 Photo

Kristin D

Clearfield, UT

Updated on Jan 22, 2016

Kale Moa (Pronounced KAH-lay MOH-ah) is absolutely wonderful. It's full of flavor, and has the best balance of sweet, savory, and spicy. One of my favorite Samoan dishes. Just a note: I personally prefer to use yellow curry as it's mild but still has the curry flavor I love. You are more than welcome to adjust the heat of your curry to whatever you prefer. :)

Rate

prep time 20 Min

cook time 50 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 large onion, chopped
4 cloves garlic, minced
1 - 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 cup vegetable oil
2 tablespoons curry powder
1 1/2 pounds bone-in chicken pieces (wings and thighs, preferably)
2 cups plus 6 tbsp water
2 cups coconut milk
4 medium potatoes, peeled and chopped into larger pieces
1-2 large carrots, peeled and chopped into large pieces
1-2 stalk celery, chopped into large pieces
6 tablespoons flour

How To Make kale moa (samoan chicken curry)

Step 1

In a large pot, preferably a stock pot, over medium heat, add your oil and onion. Saute the onion until it is almost translucent.

Step 2

Add in the garlic, ginger, and curry powder. Saute everything in the pot until these become aromatic.
Step 3

Add 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.
Step 4

Add 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.
Step 5

Mix 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes