Braised Chicken Curry With Yams And Banana Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Canola oil,
4: Skinless chicken thighs,
4: Skinless chicken legs, or 2-lbs chicken hind quarters; skin on
Salt and black pepper,
2 large: White onions, chopped
1 tbsp: Minced garlic,
1 tbsp: Minced ginger,
6 tbsp: Madras curry powder, or to taste
1 large: Banana,
2: Fresh bay leaves,
4 cup: Chicken stock,
3: Yams, peeled and chunked
8 tbsp: Nonfat plain yogurt, for serving
1 1/2 cup: Steamed jasmine rice,
16 ounce: Broccoli, steamed
Directions:
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.
Source from luhu.jp
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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp