1 lb raw taro, peeled and cut into one-inch cubes
1 lb raw breadfruit, peeled and cut into one-inch cubes
1 round onion, chopped
1 stalks celery, chopped
1/2 lb. carrots, cubed
3 tablespoons curry powder
1 sliver of ginger root
4 chicken thighs (remove skin, bone, and fat), cubed (leave bones in
stock for flavor), or 13/4 cups boneless chicken meat
1 bay leaf
1 clove garlic, crushed
1 teaspoon coarse Hawaiian salt
Cook everything together with enough water to cover. Bring to a boil,
then simmer for 45 minutes or until taro is tender. Simmer longer for a
thicker stew.
Variations: This recipe can be made as either a curry or tomato stew.
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