The original recipe comes from Ming Tsai’s East Meets West, which I checked out of the library in Delaware years ago. I had scribbled some brief instructions on a lined sheet of paper which was subsequently swallowed up in my recipe binder where it lived for a few years, forgotten and alone. Until now! Though I loved the base flavor of the original recipe, I wanted some more texture and ‘zing’, so I added some golden raisins and cilantro to finish it off. It’s perfection.
Don’t hesitate–just make it!
Ingredients
(Serves 6)
2.5 lbs boneless, skinless chicken thighs
Salt and pepper, to taste
3 TBS olive oil
2 large onions
2 TBS minced garlic
1 TBS minced ginger (heaping!)
1/3 c Madras curry powder (fresh as possible)
4 c chicken stock
1 large banana (or 2 small ones)
2 bay leaves
2 large yams, peeled and cubed
1/3 c golden raisins
Garnish with cilantro and blanched almonds, coconut flakes, or lime juice
First, trim the chicken thighs. For some reason the fat on chicken thighs really grosses me out, though I’m immune to the fat of pork or steak.
Now pat them dry (super important!–this will help them brown well) and put salt and pepper all over both sides of them. Heat the olive oil in a large pot or Dutch oven. When it’s very hot, add the chicken thighs. You may want to do this in two batches, because if you overcrowd the pot they will steam instead of frying.
It’s important to take your time during this step, because you want a really nice sear. It will probably take 10 minutes per batch. Don’t hurry though–you’re building flavor.
While the thighs are browning, roughly chop the onion. Very roughly.
No mirepoix required here, thank you very much.
Mince the garlic and ginger as well.
You should also have plenty of time to peel and chop the banana.
Without cleaning it, dump the onion, ginger and garlic into the pot . . .
. . . and cook for about 5-6 minutes, until they’re getting golden and wonderful. Stir often so that you don’t burn the garlic! Right now your entire household will come to the kitchen to investigate what that heavenly smell is. Use your tongs with impunity to defend the pot and beat them back.
Now add the curry powder.
I should also mention that having the chicken stock handy is important, so that you don’t have to stop stirring. If you burn that curry powder, the flavor of the dish will be . . . not right.
Pour in the chicken stock . . .
If you get ravenous, grab a snack. This chocolate from a Big Jake food shipment came in handy. You can see proof that he delights in a good deal by the orange 50 cent sticker.
You should also use this time to peel your yams . . .
And rinse and chop some cilantro if you plan on using that.
After 90 minutes, take the lid off the pot and smell the goodness at hand.
Cook for 30 more minutes with the pot partially covered–but no longer than that or your yams will get really mushy. During the last 15 minutes of cooking, add the golden raisins.
Remove the bay leaves and serve over rice.
Make it! It’s fall, and I can’t think of anything else I want for dinner at this moment. A bowl of this magic would hit the spot.
Click here for printer-friendly version: Braised Chicken Curry with Yams
View Comments (32)
This dish look wonderful! Love the bright colors & presentation. I don't think I've seen a banana used in a sauce like this... Sounds deeelish!!
Thanks Paul! The banana is indeed a strange ingredient, but it definitely works in this dish.
Jenna, that's a big pot of WOW! Looks like it would be perfect for a chilly fall dinner.
So many beautiful ingredients in it! I love the addition of raisins. I use them a lot in my stews too.
Holy smokes Jenna, this looks incredible. Already bookmarked and will be made soon!!!
these pics are so pretty! i wanna eat it now :)
This dish sounds delicious. I love the flavor curry brings to things, but the banana totally threw me. How interesting!
Also want to say thanks for stopping by and commenting on my blog!
~ Michelle
the colors of this are gorgeous!
i am aslo jealous of your dishes and that big bad le crueset pot!
Thanks Claire! And I wish the pot were Le Creuset . . . =) It's actually a cheaper pot (much cheaper!) from K-Mart.
...but if the pot is a glazed cast iron like a Le Creuset, what-the the difference - aside from the price-??
Ah YES!! God's three gifts to the cook: fresh onion, fresh ginger, fresh garlic!! It HAS to be good if a recipe calls for all three =-)
The banana ingredient is indeed a surprise, but curries seem to beg for a hint or an addition of tropical fruity sweet.
Hooray for Big Jake bargains!!
this sounds so heavenly right now... i am in love. thanks for sharing this.
Beautiful curry, looks very inviting! And as usual great job with the photos :)