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.
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
- In a large pot, heat the coconut cream over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
- Add the chicken pieces to the pot and brown on all sides.
- Stir in the diced tomatoes and chicken broth. Season with salt and pepper.
- Cover the pot and let the chicken simmer for 45-50 minutes, or until fully cooked and tender.
- 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