I have no idea who Auntie Vila is, but she seems to be the expert on Samoan curry. When I think curry I typically think of Thai or Indian and this is another that is neither. It's a fairly straigh forward curry with the yellow powder and coconut milk to flavor it and it comes out so delicious with a mild flavor and a warm delicious sauce.
I'm not usually one to serve rice and potatoes in the same meal but for the sake of authenticity I went with it this time. Usually though I will serve it as a stew with some fruit and a salad.
8 large chicken thighs
1 very large onion, largely chopped
1 inch piece of ginger
5 garlic cloves
2 Tbsp curry powder
dash or two of red pepper flakes (optional)
2 c. water
1 chicken bouillon cube
1 can coconut milk
4 medium potatoes
2 large carrots
1/4 c. flour
Salt and pepper to taste
Heat the oil in a large pan. When it's hot add the chicken thighs and brown on both sides. Remove them from the pan and keep warm. Add the onion and saute a few minutes before adding the garlic, ginger, and curry powder. Keep sauteing, but just a few minutes more.
Add the chicken back to the pan with the water, bouillon, and red pepper flakes if using. Simmer, covered, for about 30 minutes until the chicken is tender. Remove it from the pan and allow to cool slightly.
Add the potatoes, carrots, and coconut milk to the pan over medium low heat.
White they are cooking shred the chicken and add it back to the pan.
When the vegetables are tender combine the flour with a 1/4 c. of water and stir in to the pan. Keep stirring until thickened. Taste for salt and pepper. Serve over rice