Malay-style chicken and sweet potato stew

Yield: 6 Servings

Measure Ingredient
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 or Submitted By MARK ALEXANDER <MARK@...> On 31 JAN 1995 2011 GMT

From Gemini's MASSIVE MealMaster collection at

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