ʻUlu Chicken Curry

by Kealakehe High School Culinary Arts Program

Courtesy of Hawaiʻi ʻUlu Cooperative

Serves 10

Ingredients

12 oz ‘ulu, frozen

½ Tbsp garlic, minced

½ onion, diced

3 carrots, diced

2 raw chicken breasts, cut in strips

1 Tbsp lime juice

1⅓ cup chicken or vegetable stock

1 cup coconut milk

TT salt and pepper

2 Tbsp curry powder

¾ Tbsp ginger, grated

1 tsp cinnamon

1 tsp brown sugar

Directions

Defrost the 'ulu by steaming it for 15 minutes. Once cooled, cut into ½-inch cubes and set aside.

In a large stockpot, heat oil. Add garlic, onion, carrots, chicken, lime juice, stock and coconut milk, mix together.

Add ‘ulu to mixture, reduce heat to medium and simmer for 30 minutes.

Mix in salt, pepper curry powder, ginger, cinnamon and brown sugar.

Mix and simmer for another 20-30 minutes or until thickened.

Recipe edited by Sarah Burchard

For more ʻulu recipes visit www.eatbreadfruit.com