Braised Chicken Curry with Yams

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  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 15 min
  • Cook: 2 hr 20 min
  • Yield: 4 servings
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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


  1. 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.