Tongan Kale Moa (Island Coconut Curry Chicken & Kumala) – Authentic Tonga Recipe

Warm, comforting Tongan village chicken curry packed with sweet kumala chunks.

Country of Origin
🇹🇴 Tonga (Polynesia, Oceania)
Dietary Profile
omnivore
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Chicken thigh pieces, Red kumala (sweet potato), Carrots, Tongan curry powder, Coconut milk

Ingredients for Tongan Kale Moa (Island Coconut Curry Chicken & Kumala) (4 Servings)

  • 1.25 lbs (or 2.5 cups) chicken thigh pieces, prepped into bite-sized pieces
  • 1.5 cups red kumala (sweet potato), washed and trimmed
  • 1 cup carrots
  • 1 medium onion and 3 cloves garlic, finely minced with Tongan curry powder
  • 1.5 tbsp traditional Tonga seasoning (coconut milk, ginger, garlic)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown chicken thigh pieces for 5 minutes.
  2. Add minced onion, garlic, Tongan curry powder, and coconut milk, ginger, garlic, stirring for 2 minutes until deeply aromatic.
  3. Add red kumala (sweet potato) and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in carrots right before serving warm.

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