In a hot stock pot coated with oil ,season chicken and brown sides. Put chicken aside , In same pot remove chicken fat and saute onions garlic and ginger,Caramelize well then add curry powder. Mix quickly add back chicken, 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 or rice or with toasted pita bread.
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|Serving Size: 1 Serving (754g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 144 (23%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 181.4mg||56 %|
|Sodium 740.3mg||26 %|
|Potassium 2340.7mg||62 %|
|Total Carbohydrate 66.4g||20 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 55.1g|
|Protein 53g||76 %|
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Calories per serving: 623
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