Samoan Chicken Kale Moa Recipes

KALE MOA (SAMOAN CHICKEN CURRY)

Steps:

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

SAMOAN CHICKEN KALE MOA

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.

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

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.