Crockpot Curry Chicken with Yam Recipe

Canola oil
Salt & black pepper
1 Tbsps of garlic; minced
1 Tbsps of ginger; minced
1/3 c of Madras curry powder (medium, hot or mild)
1 pc of banana
1 bay leaf
2 lbs of chicken thighs & legs; skin removed
2 pcs of white onions (large); minced
3 yams (large); skinned & sliced
4 c of chicken stock

Combine salt and pepper in a bowl. Add chicken and mix well to coat evenly. Place a large nonstick skillet with canola oil over medium heat.

When the oil is hot, cook the chicken ’til light brown. Remove from heat. Transfer to a platter with paper towel to drain excess fat. Set aside.

Remove oil used for chicken ’til skillet is only slightly greased. Saute the minced garlic, ginger and chopped onions for a minute; then stir in the curry.

Constantly stir for approximately 1.5 minutes; then toss chicken together with bananas, bay leaf, and yams into the skillet. Add a dash of salt and pepper to season. Saute for approximately 3 minutes; then transfer mixture to crockpot.

Pour chicken stock over chicken mixture. Stir well. Cover with lid. Set heat to low. Cook for 4-6 hours, stirring occasionally.

>> Crockpot Curry Chicken with Yam Recipe