Braised Chicken Curry With Yams
Canola Oil
2 lbs chicken legs and thighs (I use skinless boneless thighs or breasts)
2 large white onions, Chopped
1 Tbsp minced garlic (I use 2 or more )
1 Tbsp minced garlic (again I use 2 or more)
1/3 cup Madras curry powder (I have used 3 Tbsp Madras Curry paste HOT)
1 banana
2 bay leaves
4 cups chicken broth
3 large yams peeled and chopped
salt and pepper to taste
In a hot stock pot coated with oil, season the chicken and brown all sides (I just used a BIG fry
pan) Remove chidken fat, leaving only a coating of oil and saute onions, garlic and ginger.
Caramelize well, then add curry powder. Mix quickly for 2 minutes making sure not to burn the
curry powder. **(see cook's note) Add back the chicken, banana, bay leaves and chicken stock back in the hot stock pot Check the seasonings and
bring to a boil. Simmer slowly for 1 1/2 - 2 hours. During the last 30 minutes of cooking, add the
yams.
Cook's Note: At this point, I add the onion mixture the chicken, banana and bay leaves and chicken
stock and yams to my crock and cook for 6 hours or so.
Serve on white rice with warm roti
Submitted by HeatherV
International Dishes
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