Sorghum Kale Moa Coconut and Sorghum Chicken Curry

Name: Sorghum Kale Moa Coconut and Sorghum Chicken Curry
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 1 ½ pounds chicken thighs, bone-in, skin-on; Salt, as needed; Black pepper, as needed; 2 tablespoons vegetable oil; 1 white onion, diced; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 1 ½ tablespoons curry powder, plus more to taste; 2 medium russet potatoes, peeled and medium diced; 1 large carrot, peeled and medium diced; 1 13.5 oz can coconut milk; 1 cup low sodium chicken stock; 2 cups cooked pearled sorghum

Sorghum Kale Moa Coconut and Sorghum Chicken Curry recipe

Prep Time

30 Minutes

Make Time

45 Minutes

Yield

4 servings

Sorghum Form

Whole Grain

Kale Moa is a traditional Samoan dish that showcases and highlights Samoa’s national history. With ingredients introduced through trade with India and Southeast Asia meeting native ingredients and cooking processes, Samoa has created a uniquely creamy, light and mild curry perfect for any palate and any occasion.

A simple dish of chicken stewed with root vegetables and curry powder in coconut milk, Kale Moa is one of the most iconic dishes in Samoan cooking and is often eaten for Sunday feasts called to’ona’i.

This take on kale moa celebrates the eclectic historical heritage of Samoa and Kale Moa with the introduction of sorghum as the base grain to compliment the earthy notes of the curry powder and round out the light coconut stew and provide a bit more depth of flavor and richness.

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Ingredients

1 ½ pounds chicken thighs, bone-in, skin-on
Salt, as needed
Black pepper, as needed
2 tablespoons vegetable oil
1 white onion, diced
3 cloves garlic, minced
1 tablespoon ginger, grated
1 ½ tablespoons curry powder, plus more to taste
2 medium russet potatoes, peeled and medium diced
1 large carrot, peeled and medium diced
1 13.5 oz can coconut milk
1 cup low sodium chicken stock
2 cups cooked pearled sorghum

Instructions

Season the chicken thighs heavily with salt and pepper on both sides, let sit at room temperature for 15 minutes.
Heat the vegetable oil in a large skillet over high heat. Sear the chicken thighs 4 minutes per side, until the skin is deeply golden brown. Remove and set aside for later use.
In the same large skillet, sauté the onions until tender, then add the garlic and ginger and cook until fragrant, about 4 minutes more. Stir in the curry powder and toast for roughly 30 seconds, stirring constantly.
Add in the potatoes, carrots and chicken to the skillet, then add the coconut milk and chicken stock. Stir together, then bring to a simmer for roughly 20 minutes, or until the chicken is tender and the vegetables are fully cooked. Adjust seasoning as needed with salt, black pepper
Stir in the sorghum or serve hot over sorghum.