Recipe adapted from Ming Tsai on Food TV. Serves 4.


  • 1-2 cloves Garlic, minced
  • 4 cups Chicken stock
  • Canola oil
  • 2 Bay leaves
  • 2 large White Onions, chopped
  • 1 large Banana
  • 2 lbs Chicken legs and thighs
  • 3 large yams, peeled and copped into 1/2” pieces
  • 1/3 cup Madras curry powder
  • Salt and pepper for seasoning


  1. Heat a stock pot coated with oil.
  2. Season the chicken and brown on all sides.
  3. Remove chicken and throw out excess fat.
  4. Saute onions and garlic until carmelized.
  5. Add curry powder and mix quickly for 2 minutes, making sure not to burn the powder.
  6. Add chicken stock, bay leaves, banana and chicken and bring to a boil.
  7. Set to simmer and cook for 1.5 hours.
  8. Remove the ckicken from the pot and add in the yams.
  9. Cook until the yams are fork tender.
  10. Add in the chicken and let it warm up.
  11. Serve over white rice.


30 April 2001