Chicken With Coconut Cream (lu Moa)

This Tongan cuisine recipe for Chicken with Coconut Cream, known as Lu moa, is a delicious and comforting dish that is perfect for a family meal or special occasion.

Chicken With Coconut Cream (lu Moa)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 cups coconut cream
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tomatoes, diced
  • 1 cup chicken broth
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the coconut cream over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
  3. Add the chicken pieces to the pot and brown on all sides.
  4. Stir in the diced tomatoes and chicken broth. Season with salt and pepper.
  5. Cover the pot and let the chicken simmer for 45-50 minutes, or until fully cooked and tender.
  6. Serve the Chicken with Coconut Cream hot over steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Spoon Cutting board Knife

Tools

Cooking thermometer Ladle

Serving suggestions

Serve the Chicken with Coconut Cream with a side of steamed taro or cassava for an authentic Tongan meal.

Tips & tricks

For a richer flavor, you can use freshly squeezed coconut milk instead of canned coconut cream.

Cost

$15