Saturday, November 1, 2008

Curry Chicken with Yams


2 lbs chicken legs or thighs
2 large white onions chopped
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup curry
1 banana
2 bay leaves
4 cups chicken stock
3 yams peeled and cubed
salt and pepper to taste

In a hot stock pot coated with oil, seasont he chicken and brown on all sides. Put chicken aside. In the same pot, remove all but a little chicken fat and saute onions, garlic and ginger. Caramelize well then add curry powder. Mix quickly to prevent curry from burning then add all the ingredients back into the pot.

Bring to a boil then simmer for 1 ½ to 2 hours. Serve on rice

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