Malay Style Chicken And Sweet Potato Stew

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 2 teaspoons cayenne pepper
• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 6 tablespoons vegetable oil
• 2 large onions, peeled and thinly sliced
• 3 tablespoons minced fresh ginger
• 2 tablespoons minced garlic
• 2 tablespoons minced chili peppers, of choice (optional)
• 5 tablespoons mild curry powder
• 3 pints chicken stock
• 4 sweet potatoes, peeled and large dice
• 1 cup coconut milk or 1 cup sour cream
• salt
• 1/4 cup chopped cilantro
• 1 lb chicken parts (or more)

Recipe

• 1 in a small bowl, combine the flour, cayenne, cinnamon and cloves and mix well.
• 2 dredge chicken in flour mixture.
• 3 in a large stockpot, heat the oil over medium-high heat until hot but not smoking.
• 4 add the chicken pieces in single layer and cook until well browned (about 3-4 minutes), remove to platter.
• 5 reduce the heat to medium, add the onion and cook until just begin to color (about 5 minutes).
• 6 add the ginger, garlic, chili pepper and curry powder, and cook stirring constantly for one minute (at this point you can put it in a crockpot).
• 7 add stock, the browned chicken and the sweet potatoes, return to a simmer and cook for about 1 hour, covered, until chicken is cooked through.
• 8 stew may be served at this point or may continue to cook over very low heat for 1-2 hours or longer.
• 9 just before serving, add the coconut milk, season to taste with salt and continue to cook for one more minute.
• 10 removed from heat, add the cilantro and mix well.
• 11 you can serve in a bowl over rice or couscous.