Tongan Coconut Chicken with Root Vegetables (Kale Moa Haka)
A comforting and flavorful dish where chicken is simmered in a rich coconut milk sauce with aromatic spices, served alongside tender root vegetables like taro and sweet potato. This dish highlights the Tongan love for coconut and root crops.
🧂 Ingredients
- 6 boneless, skinless Chicken thighs(cut into bite-sized pieces)
- 1 tbsp Coconut oil
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 2 tsp Curry powder
- 0.5 tsp Turmeric powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1.5 cups Coconut milk(full-fat)
- 2 cups Taro root or Sweet potato(peeled and cubed)
- 2 tbsp Lime juice
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat coconut oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the curry powder and turmeric powder, toasting for about 30 seconds until fragrant.
- 4
Add the chicken pieces to the pot and season with salt and pepper. Cook until lightly browned on all sides.
- 5
Pour in the coconut milk and add the cubed taro root or sweet potato. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the root vegetables are tender and the chicken is cooked through.
- 6
Stir in the lime juice. Taste and adjust seasoning if necessary.
- 7
Garnish with fresh cilantro and serve hot, perhaps with a side of rice or steamed breadfruit.
💡 Pro Tips
- ✓For a spicier dish, add a pinch of chili flakes or a diced chili pepper with the garlic and ginger.
- ✓If you prefer a thicker sauce, you can simmer uncovered for the last 5-10 minutes of cooking.
- ✓Ensure the root vegetables are cut into uniform sizes for even cooking.
🔄 Variations
- Use other root vegetables like cassava or yams.
- Add a can of drained chickpeas for extra protein and texture.