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.
Ingredients1/2 c. All-purpose flour
1 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
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.