Tongan Chicken Lu Sipi
A flavorful Tongan dish featuring chicken cooked in coconut cream with taro leaves, similar to the traditional lu sipi but using chicken instead of lamb.
🧂 Ingredients
- 1 kg Chicken thighs(bone-in, skin-on, cut into pieces)
- 1 kg Taro leaves(fresh or frozen, chopped)
- 2 cans Coconut cream(400ml each)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
If using fresh taro leaves, wash them thoroughly and blanch in boiling water for 5 minutes. Drain and chop finely. If using frozen, thaw and chop.
💡 Tip: Blanching helps to remove any potential bitterness from fresh taro leaves. - 2
In a large pot or Dutch oven, sauté the chopped onion in a little oil (optional, if chicken is very lean) over medium heat until softened, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 4
Add the chicken pieces to the pot and brown them on all sides.
💡 Tip: Browning the chicken adds depth of flavor. - 5
Stir in the chopped taro leaves, coconut cream, salt, and pepper.
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour and 15 minutes, or until the chicken is tender and the taro leaves are soft.
💡 Tip: Stir occasionally to prevent sticking and ensure even cooking. - 7
Taste and adjust seasoning with salt and pepper if needed before serving.
💡 Tip: The flavors meld beautifully as it simmers.
💡 Pro Tips
- ✓For a richer flavor, use full-fat coconut cream.
- ✓If taro leaves are unavailable, spinach or other leafy greens can be used as a substitute, though the flavor will differ.
- ✓This dish is often served with steamed taro root or rice.
🔄 Variations
- Add a pinch of chili flakes for a touch of heat.
- Incorporate other root vegetables like diced sweet potato or cassava.