Samoan Chicken Kale Moa
Experience the vibrant flavors of Samoa with this comforting Chicken Kale Moa recipe, a creamy coconut chicken curry that’s packed with bold spices and heartwarming simplicity. Tender chicken thighs are simmered in rich coconut cream infused with aromatic curry powder, fresh ginger, and garlic, creating a velvety sauce that pairs perfectly with steamed white rice. Optional kale or spinach adds a fresh, nutritious touch to this island-inspired dish. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or occasions when you crave tropical comfort food. Garnished with sliced green onions for a pop of flavor and color, Samoan Chicken Kale Moa will bring a taste of the Pacific directly to your kitchen.
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Recipe Information
Ingredients
- 1.5 lbs Chicken thighs (skinless, bone-in or boneless)
- 13.5 oz Coconut cream
- 1 medium Onion
- 4 pieces Garlic cloves
- 1 inch Fresh ginger
- 1 tbsp Curry powder
- 2 tbsp Neutral cooking oil (e.g., vegetable oil)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Water
- 2 cups Fresh spinach or kale (optional, chopped)
- 2 stalks Green onions (for garnish, sliced)
- 3 cups Cooked white rice (for serving)
Instructions
1. Prepare the ingredients: Finely dice the onion, mince the garlic, and grate or finely mince the ginger.
2. Heat a large pot or deep skillet over medium heat. Add the neutral cooking oil.
3. Once the oil is hot, add the onions and sauté for 2-3 minutes until softened.
4. Add the garlic and ginger to the pan and cook for an additional 1-2 minutes until fragrant.
5. Stir in the curry powder, allowing it to toast for 30 seconds to release its aroma.
6. Add the chicken thighs to the pot, seasoning them with salt and black pepper. Sear the chicken for 3-4 minutes per side until lightly browned but not fully cooked through.
7. Pour the coconut cream and water into the pot. Stir to combine and bring the mixture to a gentle simmer.
8. Lower the heat to medium-low and cover the pot. Let the chicken simmer for 30-35 minutes, stirring occasionally, until the chicken is tender and cooked through.
9. If using spinach or kale, stir it into the pot in the last 5 minutes of cooking until wilted.
10. Taste and adjust seasoning with additional salt or black pepper if needed.
11. Serve the Chicken Kale Moa over hot cooked rice, garnished with sliced green onions.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 51.4 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
