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
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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By foody07
on July 15, 2011
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Very tasty! I was skeptical but the flavors were nice. I wish the sauce came out a little thicker. I really liked how easy it was.
By Raquellee
San Francisco, CA
on July 02, 2011
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This is DELICIOUS. Take your time with it; it's worth it. I'm going to make it again tonight with regular potatoes and see how it goes. And yes, just throw the whole banana in (no peel and it will disintegrate into the sauce.
By laurasocienski_...
rio rico, AZ
on October 05, 2009
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I'm going to make this probably tomorrow and I was wondering about the banana, do you mash it or does it just thicken the stock? Any help out there?
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