| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Eastwest |
4 |
servings |
INGREDIENTS
|
|
Canola oil |
| 2 |
lb |
Chicken legs and thighs |
| 2 |
lg |
White onions; chopped |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Minced ginger |
| 1/3 |
c |
Madras curry powder |
| 1 |
|
Banana |
| 2 |
|
Bay leaves |
| 4 |
c |
Chicken stock |
| 3 |
lg |
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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