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Samoan Chicken Coconut Curry
Kale Moa
A comforting and creamy chicken curry, featuring tender chicken pieces simmered with potatoes and carrots in a rich coconut milk-based sauce, seasoned with aromatic spices. This dish is a staple in Samoan households, often served with rice.
๐ง ์ฌ๋ฃ
- 850 g Chicken thighs(boneless, cut into bite-sized pieces)
- 2 tbsp Vegetable oil(coconut oil is recommended)
- 1 Large brown or white onion(peeled and chopped)
- 5 Garlic cloves(peeled and chopped)
- 1 inch piece Fresh ginger(peeled and chopped)
- 2 tbsp Curry powder
- 2 cups Chicken stock
- 2 cups Coconut cream or milk
- 400 g Potatoes(cut into bite-sized pieces)
- 2 Carrots(cut into bite-sized pieces)
- Salt(to season)
- 6 tbsp All-purpose flour
- Steamed rice or coconut rice(for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sautรฉ until softened, about 5-7 minutes.
๐ก ์ ๋ฌธ๊ฐ ํ: Using coconut oil will enhance the tropical flavor. - 2
Add the chopped garlic and ginger to the pot and sautรฉ for another 1-2 minutes until fragrant.
- 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
Add the chicken pieces to the pot and turn them in the curry mixture to brown lightly on all sides.
- 5
Pour in the chicken stock, bring to a simmer, then cover the pot and cook for 10 minutes.
- 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
Season the curry with salt to taste.
๐ก ์ ๋ฌธ๊ฐ ํ: Taste and adjust seasoning as needed. - 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
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.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the sauce doesn't become too thick; add a splash more stock or water if necessary. - 10
Stir in the coconut cream or milk. Heat through gently without boiling.
๐ก ์ ๋ฌธ๊ฐ ํ: Adding coconut cream at the end enriches the sauce and adds a lovely creaminess. - 11
Serve the Samoan Chicken Coconut Curry hot over steamed rice or coconut rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a spicier curry, add a pinch of red pepper flakes or a chopped chili with the garlic and ginger.
- โIf you prefer a thicker sauce, you can increase the amount of flour used for the slurry.
- โThis curry can also be made with beef or lamb, but adjust cooking times accordingly.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like peas, green beans, or bell peppers.
- Use chicken breast instead of thighs, but be careful not to overcook.
- For a richer flavor, use freshly squeezed coconut milk.