4 Servings
1.00 ts Canola oil
4.00 Skinless chicken thighs
4.00 Skinless chicken legs; or
-2-lbs chicken hind qua
1.00 Salt and black pepper
2.00 lg White onions; chopped
1.00 tb Minced garlic
1.00 tb Minced ginger
6.00 tb Madras curry powder; or to
-taste
1.00 lg Banana
2.00 Fresh bay leaves
4.00 c Chicken stock
3.00 Yams; peeled and chunked
8.00 tb Nonfat plain yogurt; for
-serving
1.50 c Steamed jasmine rice
16.00 oz Broccoli; steamed
Rub the chicken with the oil. Season with salt and pepper. In a hot
stock pot, sear the chicken on all sides. Put chicken aside.
Wipe the stock pot with paper towels, removing chicken fat and
leaving only a coating of oil. Saute onions, garlic and ginger.
Caramelize well (about 5 to 7 minutes), then add the curry powder.
Mix quickly for up to 2 minutes making sure not to burn the curry
powder. Add the chicken stock, banana, bay leaves and stir well. Add
the chicken pieces to the pan; bring to a boil; cover and simmer
slowly for 1 1/2 hours. Add more broth or water as needed. Add the
yams and cook an additional 20 minutes or until yams are tender.
Serve with rice, dabs of plain yogurt, and a green vegetable.
Tested by kitpath@earthlink.net [Per Serving - Calories 634; Fat 13G
(18%cff); Cholesterol 175mg; 72g carbs; 12g fiber]. Recipe can be
halved. REVIEW: You might expect the banana to be more noticeable but
it blended with the sauce. Very good with jasmine rice, steamed
broccoli and yogurt. Some would want more curry powder. Boneless
skinless chicken thighs would make for a more graceful meal.
SOURCE: EAST MEETS WEST, “Braised Chicken Curry with Yams,” (TVFN
#MT1A15) 1998 TV FOOD NETWORK www.foodtv.com
Recipe by: Ming Tsai 1998: Curry
Posted to EAT-LF Digest by Pat Hanneman on
Oct 17, 1998, converted by MM_Buster v2.0l.
,
