Slow Cooker Braised Chicken Curry with Yams

Slow Cooker Braised Chicken Curry with Yams

Ingredients:
Canola oil
2 pounds chicken legs and thighs (I use bonless/skinless thighs mostly)
2 large white onions chopped
1 tablespoon minced garlic
1 tablespoon minced ginger
1/3 cup madras curry powder (mild, medium/hot your choice)
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
Salt and black pepper to taste

Directions:
1. In a hot stock pot coated with oil, season the chicken and brown on all sides. PUt chicken aside. IN the same stockpot, remove all chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the chicken, banana, bay leaves, yams and chicken stock. Check for seasonings. Briing to a boil and then simmer slowly for 1 1/2 - 2 hours.
2. Serve on basmati rice.
3. I usually toss it all into the slow cooker when i add back the chicken etc.... and leave it on low for about 4 hours.