SamoaFood.com How to make Kale Moa - Samoan chicken curry

Uh start by putting your oil and onions in a large pot and fry up your onions over medium heat until they're partly translucent .

Then you're going to add ginger and garlic .

You don't have to use ginger , but I like it and garlic .

We're also going to add the curry spice and then saute that over a medium heat until your whole kitchen and maybe even your house smells like gully .

Then you're gonna add your chicken and mix that up just to spread the curry flavor around , then cover that with some liquid .

I'm using plain water here .

But you can also do a mix of coconut milk and water depending on how rich you want .

Your , bring that to the boil and then turn it down to a low simmer .

And in the meantime , you can chop up your vegetables .

I've got potatoes , carrots and celery , but you can use whatever you like .

Potatoes are nice and gully though after about 15 or 20 minutes of simmering , add the vegetables to your color , mix them in well , and you'll have to turn the heat up again to bring the up to a boil and then down again to a low simmer so they can cook gently .

After another 15 , 20 minutes go on with a fork to see if your vegetables are cooked .

Now , your potato should be tender but not falling apart .

If you're using carrots , they should be tender too and your chicken should be cooked but not falling off the bone .

When you've got to this stage , then it's time for the final part of the recipe , which is the slurry .

A slurry is just equal parts of flour and water mixed into smooth and then add it into the gully to thicken it .

This is added at the very end .

So it needs to cook so that you don't have a floury taste and the color will thicken like so and this is when you can season it , you can use salt pepper .

If you like , you can even add in more coconut milk or kale .

If you feel like it's not hot enough , then you're ready to serve .