Braised Chicken Curry With Yams
From 0046 Pdf 1300 Crockpot Recipes.
Source and licence
From 0046 Pdf 1300 Crockpot Recipes, printed page 4, digitised by the Internet Archive: https://archive.org/details/0046-pdf-1300-crockpot-recipes
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 2 lbs chicken legs
- 2 large white onions
- 1 tbsp minced garlic
- 1 tbsp minced ginger
Method
- Canola oil 2 lbs chicken legs and thighs 2 large white onions chopped 1 tbsp minced garlic 1 tbsp 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 In a hot stock pot coated with oil, season the chicken and brown on all sides.
- Put chicken aside.
- IN the same stockpot, remove all chicken fat, leaving only a coating of oil and sauté onions, garlic and ginger.
- 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.
- Check for seasonings.
- Bring to a boil and then simmer slowly for 1 1/2 - 2 hours.
- Serve on basmati rice.
- it on low for about 4 hours.