braised chicken curry with yams & bananas

4 Servings
1.00 teaspoon Canola oil
4.00  Skinless chicken thighs
4.00  Skinless chicken legs; or 2-lbs chicken hind qua
1.00  Salt and black pepper
2.00 large White onions; chopped
1.00 tablespoon Minced garlic
1.00 tablespoon Minced ginger
6.00 tablespoon Madras curry powder; or to taste
1.00 large Banana
2.00  Fresh bay leaves
4.00 cup Chicken stock
3.00  Yams; peeled and chunked
8.00 tablespoon Nonfat plain yogurt; for serving
1½ cup Steamed jasmine rice
16.00 ounce Broccoli; steamed

Rub the chicken with the oil. Season with salt and pepper. In a hot stock pot, sear the chicken on all sides. Put chicken aside.

Wipe the stock pot with paper towels, removing chicken fat and leaving only a coating of oil. Saute onions, garlic and ginger.

Caramelize well (about 5 to 7 minutes), then add the curry powder.

Mix quickly for up to 2 minutes making sure not to burn the curry powder. Add the chicken stock, banana, bay leaves and stir well. Add the chicken pieces to the pan; bring to a boil; cover and simmer slowly for 1½ hours. Add more broth or water as needed. Add the yams and cook an additional 20 minutes or until yams are tender.

Serve with rice, dabs of plain yogurt, and a green vegetable.

Tested by kitpath@... [Per Serving - Calories 634; Fat 13G (18%cff); Cholesterol 175mg; 72g carbs; 12g fiber]. Recipe can be halved. REVIEW: You might expect the banana to be more noticeable but it blended with the sauce. Very good with jasmine rice, steamed broccoli and yogurt. Some would want more curry powder. Boneless skinless chicken thighs would make for a more graceful meal.

SOURCE: EAST MEETS WEST, "Braised Chicken Curry with Yams," (TVFN #MT1A15) 1998 TV FOOD NETWORK Recipe by: Ming Tsai 1998: Curry Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 17, 1998, converted by MM_Buster v2.0l.


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