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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. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 01-19-1999 Recipe by: Ming Tsai
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|Serving Size: 1 Serving (750g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 142 (28%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 195.8mg||60 %|
|Sodium 887mg||31 %|
|Potassium 1280.9mg||34 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 26.6g|
|Protein 59.4g||85 %|
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Calories per serving: 508
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