Kale Moa Samoan Chicken Curry Recipes

AUNTIE VILA'S SAMOAN CURRY CHICKEN STEW RECIPE - (3.8/5)

Auntie Vila's Samoan Curry Chicken Stew Recipe - (3.8/5) image

Provided by á-39535

Number Of Ingredients 15

Ingredients

1 large onion, chopped
4 garlic cloves, minced
1 piece ginger, 1-inch in size, minced and pounded
1/4 cup oil
2 tablespoons curry powder
1 1/2 pounds chicken pieces
2 cups water
2 cups coconut milk
4 medium potatoes, chopped into large pieces
1 carrot, large, chopped into large pieces
1 stick celery, chopped into large pieces
6 tablespoons flour
6 tablespoons water
Salt, to taste
Pepper, to taste

Steps:

Heat your oil in a large pot, then fry the onion until partly translucent. Add the garlic, ginger and curry powder and fry for about a minute for the spices and aromatics to release their flavor. Add chicken, 2 cups of water, and 2 cups of coconut milk. Bring to a boil then lower to a simmer and cover. Simmer for 20 minutes or until very soft. Add vegetables and bring to a boil again. Turn down heat and cover again. Simmer for 20 minutes or until soft. Mix the 6 tablespoons of flour with the 6 tablespoons of water until it's smooth (and an extra tablespoon or so of curry if you like). Then add this slurry straight into the pot. Turn the heat up to medium and stir until thickened. Season well with salt and pepper to taste.

SAMOAN CHICKEN KALE MOA

Samoan Chicken Kale Moa image

Make and share this Samoan Chicken Kale Moa recipe from Food.com.

Provided by petlover

Categories Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 large onion, chopped
4 garlic cloves, minced
1 inch piece ginger, minced and pounded
1/4 cup oil
2 tablespoons curry powder
1 1/2 lbs chicken pieces
2 cups water
2 cups coconut milk
4 medium potatoes, chopped into large pieces
1 large carrot, chopped into large pieces
1 stick celery, chopped into large pieces
6 tablespoons flour
6 tablespoons water
salt and pepper

Steps:

Heat your oil in a large pot, then fry the onion until partly translucent.
Add the garlic, ginger and curry powder and fry for about a minute for the spices and aromatics to release their flavor.
Add chicken, 2 cups of water and 2 cups of coconut milk. Bring to a boil then lower to a simmer and cover. Simmer for 20 minutes or until very soft.
Add vegetables and bring to a boil again. Turn down heat and cover again. Simmer for 20 minutes or until soft.
Mix the 6 Tb flour with the 6 Tb water until it's smooth (and an extra tablespoon or so of curry if you like). Then add this slurry straight into the pot. Turn the heat up to medium and stir until thickened.
Season well with salt and pepper to taste.

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