Braised Chicken Curry with Yams and Banana
| Yield: | 4 Servings |
| Categories: | Chicken, Curry, Soups |
| 1 | ts | Canola oil |
| 4 | Skinless chicken thighs | |
| 4 | Skinless chicken legs; or 2-lbs chicken hind quarters; skin on | |
| Salt and black pepper | ||
| 2 | lg | White onions; chopped |
| 1 | tb | Minced garlic |
| 1 | tb | Minced ginger |
| 6 | tb | Madras curry powder; or to taste |
| 1 | lg | Banana |
| 2 | Fresh bay leaves | |
| 4 | c | Chicken stock |
| 3 | Yams; peeled and chunked | |
| 8 | tb | Nonfat plain yogurt; for serving |
| 1 1/2 | c | Steamed jasmine rice |
| 16 | oz | Broccoli; steamed |
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