Braised Chicken Curry With Yams And Banana
- 1 tsp canola oil
- 4 x skinless chicken thighs
- 4 x skinless chicken legs or possibly 2-lbs chicken hind quarters, skin on salt and black pepper
- 2 lrg white onions minced
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped ginger
- 6 Tbsp. madras curry pwdr or possibly to taste
- 1 lrg banana
- 2 x fresh bay leaves
- 4 c. chicken stock
- 3 x yams peeled and chunked
- 8 Tbsp. nonfat plain yogurt for serving
- 1 1/2 c. steamed jasmine rice
- 16 ounce broccoli steamed
- Rub the chicken with the oil. Season with salt and pepper. In a warm 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/fry onions, garlic and ginger. Caramelize well
- (about 5 to 7 min), then add in the curry pwdr. Mix quickly for up to 2 min making sure not to burn the curry pwdr. Add in the chicken stock, banana, bay leaves and stir well. Add in the chicken pcs to the pan; bring to a boil; cover and simmer slowly for 1 1/2 hrs. Add in more broth or possibly water as needed. Add in the yams and cook an additional 20 min or possibly till yams are tender. Serve with rice, dabs of plain yogurt, and a green vegetable.
- 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 pwdr. Boneless skinless chicken thighs would make for a more graceful meal.
- NOTES :This recipe came from Ming Tsai's TV Show. He braised 4 chicken hind quarters (legs with thighs attached), bone-in, skin on in a heavy-bottomed Dutch oven. We removed skin and NEXT TIME I'd like to remove the bones as well. The banana tempers the curry. If desired curry but not too warm, try this with rice and yogurt and a green vegetable.
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