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Braised Chicken Curry with Yams Recipe

Braised Chicken Curry with Yams

Recipe Courtesy of Ming Tsai

Show: East Meets West With Ming Tsai

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • 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.

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  • 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.

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  • 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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  • on September 29, 2009

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    This recipe is very easy to follow, but does require some time to prepare. You are 3 plus hours all in with the prep, carmelizing of the onions and slow cooking. All very much worth the effort. My advice is not to cut the corner on actually carmelizing the onions, garlic and ginger. This step will take 20-30 minutes alone, but the flavor is much better than if you quickly cook the onions. Overall a very good dinner.

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  • on October 21, 2007

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    This is a super easy recipe for a light currey chicken. As some have already pointed out, the downside is that it takes a bit long to cook. But as long as I plan ahead it doesn't bother me at all. I always put it on the stove to cook first and meanwhile I'd clean up and cook some other dishes. The sauce is quite good. It's different from the curry made from those japanese curry blocks. I like it for its light yet flavorful taste. I feel I eat healthy. Would definitely make it a family dinner regular.

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  • on April 29, 2007

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    Cutting and peeling the yams took time. I added broccoli and carrots the last 10 minutes for more variety and color. I also bumped up the amount of ginger. All in all a nice basic curry dish that allows you to introduce curry to the uninitiated. Serve with mango chutney.

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  • on March 19, 2007

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    This meal created a fabulous smell throughout my whole house. It also tasted great!

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  • on March 16, 2005

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    This was a really great dish to make for friends. The only set back it takes too long to make so you have to plan ahead of time. The "stock" added a great flavor over the white rice when served with it.

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  • on September 24, 2004

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    I served this dinner to my husband and in-laws, which are all great cooks, and they could not believe I made it. If they didn't see me in the kitchen cooking, they would think I ordered this dish. This is excellent for entertaining. You can serve it with rice or bread. I used toasted pita bread, and when you soak the pita on the sauce, it is just yummy.

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  • on June 09, 2004

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    The sauce is over the top good.

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