Ingredients

• 2 lbs. chicken legs and thighs
• 3 large yams, peeled and chopped into ½” pieces
• 2 large white onions, chopped
• 1–2 cloves garlic, minced
• 1 large banana
• 4 cups chicken stock
• ⅓ cup Madras curry powder
• 2 bay leaves
• Canola oil
• Salt and pepper

Method

1. Heat a stock pot coated with oil over medium-high heat.
2. Season chicken and brown on all sides. Remove and discard excess fat.
3. Sauté onions and garlic until caramelized.
4. Add curry powder and stir quickly for 2 minutes — don’t let it burn.
5. Add stock, bay leaves, banana, and chicken. Bring to a boil.
6. Reduce heat and simmer for 1½ hours.
7. Remove chicken from pot and add yams. Cook until fork-tender.
8. Return chicken to pot and warm through.
9. Serve over white rice.