Nauru Taro and Chicken Stew
A hearty and comforting stew featuring tender chicken and starchy taro root, simmered in a flavorful coconut milk broth with aromatic spices. This dish is a staple in Nauruan households, showcasing the island's reliance on root vegetables and coconut.
🧂 Ingredients
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 400 g Taro root(peeled and cubed)
- 400 ml Coconut milk(full-fat)
- 200 ml Chicken broth
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Turmeric powder
- 1 tsp Curry powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Vegetable oil
- 0.5 lime Lime(juiced, for serving)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat.
💡 Tip: Ensure the pot is large enough to hold all ingredients. - 2
Add chopped onion and sauté until softened, about 5 minutes.
- 3
Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Add the chicken pieces to the pot and cook until lightly browned on all sides.
💡 Tip: Don't overcrowd the pot; cook in batches if necessary. - 5
Stir in the turmeric powder and curry powder, and cook for 30 seconds until fragrant.
- 6
Add the cubed taro root, coconut milk, and chicken broth to the pot.
- 7
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the taro is tender and the chicken is cooked through.
💡 Tip: Stir occasionally to prevent sticking. - 8
Season with salt and black pepper to taste.
- 9
Serve hot, garnished with fresh lime juice.
💡 Tip: Lime juice adds a bright, fresh contrast to the rich stew.
💡 Pro Tips
- ✓Taro can be substituted with sweet potato or yam if taro is unavailable.
- ✓For a spicier stew, add a pinch of chili flakes or a finely chopped chili pepper with the garlic and ginger.
- ✓This stew can be made ahead of time and reheats well, making it perfect for meal prep.
🔄 Variations
- Add other root vegetables like carrots or potatoes along with the taro.
- Stir in a handful of fresh spinach or other leafy greens during the last 5 minutes of cooking.
- For a richer flavor, use coconut cream instead of half of the coconut milk.