Malay-Style Chicken And Sweet Potato Stew

Recipe Ingredients

1/2 cup	31g / 1.1oz	All-purpose flour
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Ground cloves
2		Chickens - each
		Into 8 pieces
1/2 cup	118ml	Vegetable oil - approximately
2 cups	125g / 4.4oz	Yellow onions - thinly sliced (large)
3 tablespoons	45ml	Minced ginger
2 tablespoons	30ml	Minced garlic
5 tablespoons	75ml	Prepared curry powder
2 tablespoons	30ml	Minced fresh red or green - chili pepper of your
2		Chicken stock - (see note)
4		Sweet potatoes - cut into
		Chunks
1 cup	237ml	Unsweetened coconut milk
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

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.

Source:
Somesh Rao

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