Kale Moa (Samoan Chicken Curry)

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Kale Moa (Samoan Chicken Curry)

Kale Moa (Samoan Chicken Curry) is a traditional Samoan recipe for a classic curry of chicken and potatoes in a creamy coconut milk gravy. The full recipe is presented here and I hope you enjoy this classic Samoan version of: Samoan Chicken Curry (Kale Moa).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Chicken Recipes Samoa Recipes

This is a Samoan version of a mild and creamy curry that’s made throughout Polynesia. The Tongan version is very similar, but typically uses only chicken wings.

Ingredients:

1 large onion, chopped
4 garlic cloves, minced
3cm (1 in) piece of ginger, pounded and minced
60ml (1/4 cup) vegetable oil
2 tbsp curry powder
675g (1 1/2 lb) bone-in chicken pieces (wings and thighs, preferably)
590ml (2 cups + 6 tbsp) water
500ml (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 celery sticks, chopped into large pieces
6 tbsp plain flour

Method:

Place a large cast iron pot (Dutch oven) over medium heat. Once hot add the oil and onion and fry for about 4 minutes, until almost translucent.

Stir in the garlic, ginger and curry powder. Continue cooking, stirring for about 2 minutes until aromatic.

Now add in the chicken, 500ml (2 cups) water and 500ml (2 cups) coconut milk. Bring the ingredients to a boil, reduce to a simmer then cover and cook gently for 20 minutes.

At this point add the vegetables, stirring to combine. Bring the mixture back to a boil, reduce to a simmer and cook, covered, for about 20 minutes, or until the potatoes and carrots are just fork tender.

Whisk together the 6 tbsp water with the flour until smooth. Taste the curry and if you would like more heat whisk additional curry powder to the water and flour slurry. Beat this to the ingredients of your cooking pot, increase the heat to medium and cook, stirring, until thickened to your liking.

Season liberally with salt and black pepper. Serve hot, accompanied by rice.