| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Eastwest | 4 | Servings | |
INGREDIENTS
| Canola oil | ||
| 2 | lb | Chicken legs and thighs |
| 2 | White onions, chopped | |
| 1 | T | Minced garlic |
| 1 | T | Minced ginger |
| 1/3 | c | Madras curry powder |
| 1 | Banana | |
| 2 | Bay leaves | |
| 4 | c | Chicken stock |
| 3 | Yams, peeled chopped | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
In a hot stock pot coated with oil, season the chicken and brown all sides. Put chicken aside. In the same stock pot, remove chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add the curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the chicken, banana bay leaves and chicken stock. Check for seasoning. Bring to a boil and simmer slowly for 1 1/2 to 2 hours. During the last 30 minutes of cooking, add the yams. Serve on white rice or with toasted pita bread. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-19-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 59
Total Fat: 6.5g
Cholesterol: 7.2mg
Sodium: 416.9mg
Potassium: 377.4mg
Carbohydrates: 16.5g
Fiber: <1g
Sugar: 7.5g
Protein: 6.6g