👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

   💡 プロのコツ: Using coconut oil will enhance the tropical flavor.
2. 2

   Add the chopped garlic and ginger to the pot and sauté for another 1-2 minutes until fragrant.

3. 3

   Stir in the curry powder and cook for 1-2 minutes, allowing it to bloom and coat the onion mixture. Add a little more oil if needed.

4. 4

   Add the chicken pieces to the pot and turn them in the curry mixture to brown lightly on all sides.

5. 5

   Pour in the chicken stock, bring to a simmer, then cover the pot and cook for 10 minutes.

6. 6

   Add the potatoes and carrots to the pot. Cover again and simmer for 20 minutes, or until the vegetables are tender but not mushy.

7. 7

   Season the curry with salt to taste.

   💡 プロのコツ: Taste and adjust seasoning as needed.
8. 8

   In a small bowl, mix the all-purpose flour with about 6-7 tablespoons of the curry liquid to form a smooth slurry.

9. 9

   Pour the flour slurry back into the pot, stirring continuously to distribute it evenly. Continue to simmer, stirring occasionally, for about 5 minutes until the sauce thickens.

   💡 プロのコツ: Ensure the sauce doesn't become too thick; add a splash more stock or water if necessary.
10. 10

    Stir in the coconut cream or milk. Heat through gently without boiling.

    💡 プロのコツ: Adding coconut cream at the end enriches the sauce and adds a lovely creaminess.
11. 11

    Serve the Samoan Chicken Coconut Curry hot over steamed rice or coconut rice.