Kale moa
Kale moa is a Samoan meal with a flavour profile that is balanced between spicy, salty, and sweet. Chicken chunks, coconut milk, flour, water, oil, spices including curry powder, ginger, garlic, and onions, as well as veggies like potatoes, carrots, and celery, are used to make this light chicken curry. It's best to serve the curry with fluffy white rice once it's reached the correct thickness.
Ingredients:
1 large onion, chopped; 4 cloves garlic, minced; a 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 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 flour
Instruction:
1. In a large pot, preferably a stockpot, 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 for 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.
