Malay-Style Chicken & Sweet Potato Stew

Name: Malay-Style Chicken and Sweet Potato Stew
Cook time: P1H30M
Total time: P2H
Yield: 6
Cuisine: Indian
Ingredients: flour; cayenne pepper; cinnamon; cloves; chicken, whole; vegetable oil; onions; ginger; garlic; curry powder; hot chili peppers; chicken broth; sweet potatoes, or yams; coconut milk; cilantro

Yield

6 servings

Prep

20 min

Cook

90 min

Ready

2 hrs

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
½	cup	all-purpose flour
1	teaspoon	cayenne pepper
1	teaspoon	cinnamon ground
1	teaspoon	cloves ground
5	pounds	whole chicken two 2 1/2 pounds each, cut into 8 pieces
½	cup	vegetable oil approximately
2	large	onions yellow, thinly sliced
3	tablespoons	ginger minced
2	tablespoons	garlic minced
5	tablespoons	curry powder prepared
2	tablespoons	hot chili peppers red or green
2	quarts	chicken broth see note	*
4	each	sweet potatoes, or yams cut into large chunks
1	cup	coconut milk unsweetened
¼	cup	cilantro fresh, chopped

Ingredients

Amount	Measure	Ingredient	Features
118	ml	all-purpose flour
5	ml	cayenne pepper
5	ml	cinnamon ground
5	ml	cloves ground
2.3	kg	whole chicken two 2 1/2 pounds each, cut into 8 pieces
118	ml	vegetable oil approximately
2	large	onions yellow, thinly sliced
45	ml	ginger minced
3E+1	ml	garlic minced
75	ml	curry powder prepared
3E+1	ml	hot chili peppers red or green
2	quarts	chicken broth see note	*
4	each	sweet potatoes, or yams cut into large chunks
237	ml	coconut milk unsweetened
59	ml	cilantro fresh, chopped

Directions

In a small bowl, combine the flour, cayenne, cinnamon and cloves and mix well.

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.

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. 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.

Add the coconut milk and continue to cook for 1 minute. Remove from the heat, add cilantro and serve.

Note: We used only 1 quart of stock and believe that the stated amount would make an unacceptably thin stew.