Crockpot Braised Chicken Curry With Yams
From 0042 Pdf 470 Crock Pot Recipes.
Source and licence
From 0042 Pdf 470 Crock Pot Recipes, printed page 12, digitised by the Internet Archive: https://archive.org/details/0042-pdf-470-crock-pot-recipes
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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.
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Ingredients
- 2 Ibs chicken legs
- 2 large white onions
- 1 tbsp minced garlic
- 1 tbsp minced ginger
Method
- Canola oil 2 Ibs chicken legs and thighs (I use bonless/skinless thighs mostly) 2 large white onions chopped 1 tbsp minced garlic 1 tbsp minced ginger 1/3 cup madras curry powder (mild, medium/hot your choice) 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 saute 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.
- Briing to a boil and then simmer slowly for 1 1/2 - 2 hours.