Instructions: Rub the chicken with the oil. Season with salt and pepper. In a hot stock pot, sear the chicken on all sides. Put chicken aside.

Wipe the stock pot with paper towels, removing chicken fat and leaving only a coating of oil. Saute onions, garlic and ginger. Caramelize well

(about 5 to 7 minutes), then add the curry powder. Mix quickly for up to 2 minutes making sure not to burn the curry powder. Add the chicken stock, banana, bay leaves and stir well. Add the chicken pieces to the pan; bring to a boil; cover and simmer slowly for 1 1/2 hours. Add more broth or water as needed. Add the yams and cook an additional 20 minutes or until yams are tender. Serve with rice, dabs of plain yogurt, and a green vegetable.

REVIEW: You might expect the banana to be more noticeable but it blended with the sauce. Very good with jasmine rice, steamed broccoli and yogurt.

Some would want more curry powder. Boneless skinless chicken thighs would make for a more graceful meal.

NOTES :
This recipe came from Ming Tsais TV Show. He braised 4 chicken hind quarters (legs with thighs attached), bone-in, skin on in a heavy-bottomed Dutch oven. We removed skin and NEXT TIME Id like to remove the bones as well. The banana tempers the curry. If you like curry but not too hot, try this with rice and yogurt and a green vegetable.

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