Ingredients Jump to Instructions ↓

  1. Canola oil

  2. 2 pounds chicken legs and thighs

  3. 2 large white onions, chopped

  4. 1 tablespoons minced garlic

  5. 1 tablespoons minced ginger

  6. 1/3 cup madras curry powder

  7. 1 banana

  8. 2 bay leaves

  9. 4 cups chicken stock

  10. 3 large yams, peeled and chopped

  11. Salt and black pepper to taste

Instructions Jump to Ingredients ↑

  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.


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