A recipe for Malay-Style Chicken and Sweet Potato Stew. Follow the simple recipe instructions for Malay-Style Chicken and Sweet Potato Stew shared by other home cooking experts.
Ingredients
1/2 c. All-purpose flour1 Tsp. Cayenne pepper
1 Tsp. Ground cinnamon
1 Tsp. 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 Tbs. Minced ginger
2 Tbs. Minced garlic
5 Tbs. Prepared curry powder
2 Tbs. 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
Directions
1. In a small bowl, combine the flour, cayenne, cinnamon and cloves and mixwell. 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 Rebecca Radnor On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER on 31 JAN 1995
