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