Braised Chicken Curry with Yams
Canola oil
2 lbs chicken legs and thighs ( I use bonless/skinless thighs mostly)
2 large white onions chopped
1 Tbsp minced garlic
1 Tbsp minced ginger
1/3 cup madras curry powder ( mild, medium/hot your choice)
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste.
In a hot stock pot coated with oil, season the chicken and brown on all sides. Put chicken aside. In the same stockpot, remove all chicken 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. Add back the chicken, banana, bay leaves,yams and chicken stock. Check for seasonings. Briing to a boil and then simmer slowly for 1 1/2 - 2 hours.
Serve on basmati rice.
I usually toss it all into the crockpot when I add back the chicken ect. and leave it on low for about 4 hours.
Submitted by Heather V
Poultry Dishes
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