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Ingredients:
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Canola oil
2 lbs chicken legs and thighs (I use boneless/skinless thighs mostly)
2 large white onions chopped
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup madras curry powder (mild, medium or hot your choice)
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste
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In a hot stock pot coated with oil, season the chicken and brown on all sides.
Put chicken aside.
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In the same stockpot, remove all chicken fat, leaving only a coating of oil and saute onions, garlic and ginger.
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Caramelize well, then add curry powder.
Mix quickly for 2 minutes making sure not to burn the curry powder.
Add back the chicken, banana, bay leaves,yams and chicken stock.
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Check for seasonings.
Bring to a boil and then simmer slowly for 1 1/2 – 2 hours.
Serve on basmati rice.
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I usually toss it all into the crockpot when i add back the chicken etc…. and leave it on low for about 4 hours.
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This recipe was taken from the book: 470 Crockpot Recipes, which is just one of the many cookbooks available in our Recipe & Cookbook Membership Site.
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Recipes & Cookbooks.
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