*  Exported from  MasterCook  *

                MALAY-STYLE CHICKEN & SWEET POTATO STEW

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2   c            All-purpose flour
  1       t            Cayenne pepper
  1       t            Ground cinnamon
  1       t            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       tb           Minced ginger
  2       tb           Minced garlic
  5       tb           Prepared curry powder
  2       tb           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.

 Posted By [email protected] (Rebecca Radnor) On rec.food.recipes or
 rec.food.cooking Submitted By MARK ALEXANDER <[email protected]> On 31
 JAN 1995 2011 GMT



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