Yield: 6 servings
|½ cup||All-purpose flour|
|1 teaspoon||Cayenne pepper|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground cloves|
|2 \N||2 1/2-pound chickens, each cut into 8 pieces|
|½ cup||Vegetable oil, approximately|
|2 larges||Yellow onions, thinly sliced|
|3 tablespoons||Minced ginger|
|2 tablespoons||Minced garlic|
|5 tablespoons||Prepared curry powder|
|2 tablespoons||Minced fresh red or green chili pepper of your choice|
|2 quarts||Chicken stock (see note)|
|4 \N||Sweet potatoes, cut into large chunks|
|1 cup||Unsweetened coconut milk|
|¼ cup||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@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER <MARK@...> On 31 JAN 1995 2011 GMT