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Ingredientes
- Canola oil
- 2 lb Chicken legs and thighs
- 2 lrg White onions minced
- 1 Tbsp. Chopped garlic
- 1 Tbsp. Chopped ginger
- 1/3 c. Madras curry pwdr
- 1 x Banana
- 2 x Bay leaves
- 4 c. Chicken stock
- 3 lrg Yams peeled, minced Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a warm 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/fry onions, garlic and ginger. Caramelize well, then add in the curry pwdr. Mix quickly for 2 min making sure not to burn the curry pwdr. Add in 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 hrs. During the last 30 min of cooking, add in the yams. Serve on white rice or possibly with toasted pita bread.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 491g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 184 | 49% |
| Total Fat 20.45g | 26% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.18g | |
| Cholesterol 137mg | 46% |
| Sodium 508mg | 21% |
| Potassium 696mg | 20% |
| Total Carbs 12.42g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.21g | 3% |
| Protein 33.51g | 54% |
