Recipe - Malay-Style Chicken And Sweet Potato Stew

One half cup Allpurpose flour
1 teaspoon Cayenne pepper
1 teaspoon Ground cinnamon
1 teaspoon Ground cloves
2 2 1/2pound chickens, each
cut into 8 pieces
One half cup Vegetable oil, approximately
2 lg Yellow onions, thinly cut or sliced up
3 tablespoon Minced ginger
2 tablespoon Minced garlic
5 tablespoon Prepared curry powder
2 tablespoon Minced fresh red or green
chili pepper of your choice
2 qt Chicken stock (see note)
4 Sweet potatoes, cut into
large chunks
1 cup Unsweetened coconut milk
One fourth 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 mediumhigh heat until hot but not smoking. Add
the chicken pieces in a single layer, being careful not to crowd the
panwork 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@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking Submitted By MARK ALEXANDER MARK@ALEXR.DEMON.CO.UK On 31
JAN 1995 2011 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini