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Title: Malay Style Chicken & Sweet Potato Stew
Categories: Poultry
Yield: 6 Servings
| 1/2 | c | All-purpose flour |
| 1 | ts | Cayenne pepper |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground cloves |
| 2 | 2 1/2-pound chickens, each cut into 8 pieces | |
| 1/2 | c | Vegetable oil, approximately |
| 2 | lg | Yellow onions, thinly sliced |
| 3 | tb | Minced ginger |
| 2 | tb | Minced garlic |
| 5 | tb | Prepared curry powder |
| 2 | tb | Minced fresh red or green chili pepper of your choice |
| 2 | qt | Chicken stock (see note) |
| 4 | Sweet potatoes, cut into large chunks | |
| 1 | c | Unsweetened coconut milk |
| 1/4 | c | Chopped fresh cilantro |
1. In a small bowl, combine the flour, cayenne, cinnamon and cloves and mix well.
2. Dredge the chicken pieces in the spiced flour. In a large, wide stockpot, heat the oil over medium-high heat until hot but not smoking. Add the chicken pieces in a single layer, being careful not to crowd the pan-work in batches if necessary. Cook until well browned, 3 to 4 minutes per side. As the chicken is browned, remove to a platter.
3. Reduce the heat to medium. Add the onions, and cook until they just begin to color, about 5 minutes. Add the ginger, garlic, curry powder, and chili and cook, stirring constantly, for 1 minute more. Add the stock, the browned chicken and the sweet potatoes, return to a simmer and cook for about an hour, covered, until a peek inside one of the pieces of chicken shows that it is cooked through.
4. Add the coconut milk and continue to cook for 1 minute. Remove from the heat, add cilantro and serve.
Tribune test kitchen note: We used only 1 quart of stock and believe that the stated amount would make an unacceptably thin stew.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking Submitted By MARK ALEXANDER previous next