What You Need:

3 tbsp canola oil plus another 2 tbsp canola oil
2 lbs chicken thighs boneless and skinless
2 tbsp flour
1/2 tsp. salt
1/2 tsp. pepper
2 lg. onions, chopped
1 tbsp garlic, minced
1 tbsp 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 then add the chicken and shake well to coat.
Place the 3 tablespoons 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 a 6 qt. crock pot.
Remove any chicken fat that may be in the skillet with a slotted spoon.
Add the 2 tablespoons 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 in the crock pot.
Stir in the remaining salt and pepper.
Cover and cook on low 4 hours.

Tips:
This dish is best served over a bed of white rice and garnished with a little parsley.