Malay-style chicken & sweet potato stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All-purpose flour |
| 1 | teaspoon | Cayenne pepper |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground cloves |
| 2 | 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 | Sweet potatoes, cut into large chunks | |
| 1 | cup | Unsweetened coconut milk |
| ¼ | cup | Chopped fresh cilantro |
Directions
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