Samoan Chicken and Taro Leaf Stew
Kale Moa
A hearty and flavorful stew featuring tender chicken pieces simmered with nutrient-rich taro leaves in a creamy coconut milk broth. This dish is a comforting staple in Samoan cuisine, often enhanced with aromatic ginger, garlic, and onion.
🧂 Ingredients
- 850 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 1 large Onion(chopped)
- 5 cloves Garlic(chopped)
- 1 inch piece Ginger(peeled and chopped)
- 2 tablespoons Curry powder
- 2 cups Chicken stock
- 2 medium Potatoes(peeled and chopped)
- 2 medium Carrots(peeled and chopped)
- 1 can (400ml) Coconut cream
- 500 g Taro leaves(fresh, washed and roughly chopped (or substitute with spinach))
- Salt(to taste)
- 2 tablespoons Vegetable oil
- 2 tablespoons Flour(for thickening)
- 0.25 cup Water(for slurry)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion for about 5 minutes until softened. Add the chopped garlic and ginger and cook for another minute until fragrant.
💡 Tip: Ensure the onions are softened but not browned. - 2
Stir in the curry powder and cook for 1-2 minutes, stirring constantly, until fragrant. Add a little more oil if needed.
- 3
Add the chicken pieces to the pot and stir to coat them in the curry mixture. Brown the chicken lightly for a few minutes.
- 4
Pour in the chicken stock and bring to a simmer. Add the chopped potatoes and carrots. Cover the pot and let it simmer for 10 minutes.
- 5
Add the chopped taro leaves (or spinach) to the pot. Cover again and simmer for another 20 minutes, or until the potatoes and carrots are tender and the chicken is cooked through.
- 6
Stir in the coconut cream and bring the stew back to a gentle simmer. Season with salt to taste.
💡 Tip: Do not boil after adding coconut cream. - 7
In a small bowl, whisk together the flour and water to create a smooth slurry. Gradually stir this slurry into the simmering stew to thicken the sauce. Cook for another 5 minutes, stirring, until the sauce has thickened.
- 8
Serve hot, traditionally with steamed rice or taro.
💡 Tip: Garnish with fresh cilantro if desired.
💡 Pro Tips
- ✓If taro leaves are unavailable, spinach is a good substitute.
- ✓For a richer flavor, use full-fat coconut cream.
- ✓Adjust the amount of curry powder to your spice preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like yams or breadfruit.
- Include a pinch of chili for a spicier kick.
- Use chicken breast instead of thighs, but adjust cooking time to prevent drying out.