Braised Chicken Curry with Yams |
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Prep Time: 15 Minutes Cook Time: 140 Minutes |
Ready In: 155 Minutes Servings: 4 |
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Ingredients:
canola oil |
2 pounds chicken legs and thighs |
2 large white onions, chopped |
1 tablespoons minced garlic |
1 tablespoons minced ginger |
1/3 cup madras curry powder |
1 banana |
2 bay leaves |
4 cups chicken stock |
3 large yams, peeled and chopped |
salt and black pepper to taste |
Directions:
1. In a hot 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 onions, garlic and ginger. Caramelize well, then add the curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add 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 hours. During the last 30 minutes of cooking, add the yams. Serve on white rice or with toasted pita bread.
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