Every Wednesday is Domestic Science day at Living Behind the Curve.

This is Mer’s favorite SRSLY recipe, and occupies our slow cooker as often as twice a week. This has a rather substantial yield: we usually get one night’s dinner, the next day’s lunch, and additional leftovers out of one batch.

The yams offer a nice sweetness to balance out the heat of the curry, and it’s a surprisingly light meal, considering the density of the ingredients. We serve it over basmati rice, but it is equally good over cous cous or even noodles. If the heat bothers you, scale back on the curry powder or top the dish with sour cream or plain yogurt for a nice refreshing twist.

Curried Chicken with Yams

Ingredients:

• 2 pounds chicken legs and thighs, skin on, or 1 1/2 pounds boneless skinless chicken, cut into strips
• 1 large onion, diced
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/3 cup curry powder*
• 2 bay leaves
• 4 cups chicken stock
• 3 yams, cut into 1″ cubes

Slow Cooker Method
Combine all ingredients and simmer on low for 4-6 hours.

Stove-top Method
Sautee onion, garlic, and ginger in about a tablespoon of butter or oil until fragrant.  Stir in spices.  Add chicken and lightly brown on both sides.  Add yams and pour chicken stock over pot contents.  Cover and simmer over medium heat for 2-3 hours, or until chicken is cooked through.

SRSLY Method
Combine all ingredients in a gallon-sized zip-top bag and freeze.  When ready to cook, place frozen contents in slow cooker and cook on low heat for 8-10 hours.

*I use sweet, mild curry powder, usually a homemade concoction, for this recipe, and 1/3 cup is just right for our houshold tastebuds. I wouldn’t recommend using a hot blend in this amount (unless you’re into that sort of thing). Use your own preferences and tastes as a guide, and experiment to find your best blend.