Braised Chicken Curry With Yams

Recipe Ingredients

		Canola oil
2 lbs	908g / 32oz	Chicken legs and thighs
2 lbs	908g / 32oz	White onions - chopped (large)
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced ginger
1/3 cup	78ml	Madras curry powder
1		Banana
2		Bay leaves
4 cups	948ml	Chicken stock
3 cups	438g / 15oz	Yams - peeled, chopped (large)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A15)

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