Braised Chicken Curry With Yams Recipe

• Canola oil
• 2 lb Chicken legs and thighs
• 2 lrg White onions minced
• 1 Tbsp. Chopped garlic
• 1 Tbsp. Chopped ginger
• 1/3 c. Madras curry pwdr
• 1 x Banana
• 2 x Bay leaves
• 4 c. Chicken stock
• 3 lrg Yams peeled, minced Salt to taste Freshly-grnd black pepper to taste

1. In a warm stock pot coated with oil, season the chicken and brown all sides.
2. Put chicken aside.
3. In the same stock pot, remove chicken fat, leaving only a coating of oil and saute/fry onions, garlic and ginger.
4. Caramelize well, then add in the curry pwdr.
5. Mix quickly for 2 min making sure not to burn the curry pwdr.
6. Add in back the chicken, banana bay leaves and chicken stock.
7. Check for seasoning.
8. Bring to a boil and simmer slowly for 1 1/2 to 2 hrs.
9. During the last 30 min of cooking, add in the yams.
10. Serve on white rice or possibly with toasted pita bread.
11. This recipe yields 4 servings.

canola oil, chicken, onions, garlic, ginger, curry pwdr, banana, bay leaves, chicken stock, salt

Taken from cookeatshare.com/recipes/braised-chicken-curry-with-yams-90443 (may not work)