Printer-friendly versionWhat You Need:
- 3 T canola oil + 2 T canola oil
- 2 lbs chicken thighs boneless and skinless
- 2 T flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 lg. onions, chopped
- 1 T garlic, minced
- 1 T ginger
- 1/3 C curry powder
- 2 bay leaves
- 4 C chicken broth
- 3 lg. sweet potatoes, peeled and chopped
- 1/2 tsp. salt
- 1/8 tsp. pepper
How to Make It:
- Place the flour, 1/2 tsp. salt and the 1/2 tsp. pepper in a large zip lock bag.
- Shake to mix together.
- Add the chicken and coat well.
- Place the 3 T canola oil in a large skillet over medium high heat.
- When the oil is hot add the chicken and brown on both sides about 2 minutes per side.
- Remove the chicken and place in the crock pot.
- Remove any chicken fat that may be in the skillet with a slotted spoon.
- Add the 2 T canola oil to the skillet and heat on medium high.
- Add the onion, garlic and ginger to the skillet.
- Cook until the onion is a caramel color.
- Add the curry powder and cook 2 minutes stirring continuously.
- Remove from the heat and add to the crock pot over the chicken.
- Place the bay leaves, yams and chicken broth to the crock pot.
- Stir in the remaining salt and pepper.
- Cover and cook on low 4 hours.
Tip: This dish is best served over a bed of white rice and garnished with a little parsley.