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1
Rub the chicken with the oil.
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2
Season with salt and pepper.
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3
In a warm stock pot, sear the chicken on all sides.
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4
Put chicken aside.
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5
Wipe the stock pot with paper towels, removing chicken fat and leaving only a coating of oil.
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6
Saute/fry onions, garlic and ginger.
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7
Caramelize well
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8
(about 5 to 7 min), then add in the curry pwdr.
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9
Mix quickly for up to 2 min making sure not to burn the curry pwdr.
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10
Add in the chicken stock, banana, bay leaves and stir well.
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11
Add in the chicken pcs to the pan; bring to a boil; cover and simmer slowly for 1 1/2 hrs.
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12
Add in more broth or possibly water as needed.
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13
Add in the yams and cook an additional 20 min or possibly till yams are tender.
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14
Serve with rice, dabs of plain yogurt, and a green vegetable.
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15
REVIEW: You might expect the banana to be more noticeable but it blended with the sauce.
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16
Very good with jasmine rice, steamed broccoli and yogurt.
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17
Some would want more curry pwdr.
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18
Boneless skinless chicken thighs would make for a more graceful meal.
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19
NOTES :This recipe came from Ming Tsai's TV Show.
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20
He braised 4 chicken hind quarters (legs with thighs attached), bone-in, skin on in a heavy-bottomed Dutch oven.
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21
We removed skin and NEXT TIME I'd like to remove the bones as well.
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22
The banana tempers the curry.
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23
If desired curry but not too warm, try this with rice and yogurt and a green vegetable.
