Ingredients

• Canola oil
• 2 pounds chicken legs and thighs
• 2 large white onions, chopped
• 1 tablespoons minced garlic
• 1 tablespoons minced ginger
• 1/3 cup madras curry powder
• 1 banana
• 2 bay leaves
• 4 cups chicken stock
• 3 large yams, peeled and chopped
• Salt and black pepper to taste

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Instructions

1. 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.