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Solomon Islands Breadfruit and Chicken Stew
A hearty and flavorful stew featuring tender chunks of breadfruit and chicken simmered in a rich coconut milk broth with aromatic spices. This dish is a staple in many Solomon Islands households.
ð§ ææ
- 1 medium Breadfruit(peeled, seeded, and cut into 2-inch chunks)
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 400 ml Coconut milk(full fat)
- 200 ml Water
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Turmeric powder
- 1 tsp Curry powder
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
- a small bunch Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- 2
Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Add the chicken pieces to the pot and brown them on all sides.
- 4
Stir in the turmeric powder and curry powder, and cook for 30 seconds until fragrant.
- 5
Add the breadfruit chunks, coconut milk, and water to the pot. Season with salt and pepper.
- 6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the breadfruit is tender and the chicken is cooked through. Stir occasionally.
- 7
If the stew is too thin, uncover and simmer for a few more minutes to thicken. If too thick, add a little more water or coconut milk.
- 8
Taste and adjust seasoning as needed.
- 9
Garnish with chopped fresh parsley before serving.
ð¡ ããã®ã³ã
- âBreadfruit can be substituted with unripe jackfruit or even firm potatoes if unavailable.
- âFor a richer flavor, use chicken with bones.
- âThis stew can be made ahead of time and reheats well.
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- Add a can of drained chickpeas for extra protein and texture.
- Include a bay leaf during simmering for added aroma.