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Print this Recipe    Chicken Yam Stew

Malay-Style Chicken and Sweet Potato Stew

1/2 cup all-purpose flour
2 teaspoons cayenne
2 teaspoons cinnamon
1 teaspoon ground cloves
8 chicken legs, skinned
6 tablespoons vegetable oil, for frying
2 large onions
3 tablespoons ginger, minced
2 tablespoons garlic, minced
2 tablespoons chiles, minced
5 tablespoons curry powder
3 pints chicken stock
4 sweet potatoes, peeled, large dice
1 cup coconut milk, unsweetened
1/4 cup cilantro, chopped

In a bag, combine the flour, cayenne, cinnamon and cloves, and mix
well. Place chicken pieces in bag and shake. In a large stockpot,
heat the oil over med-high heat until hot but not smoking. Add
the chicken pieces in a single layer, in several batches if necessary.
Cook until well-browned, about 3 to 4 minutes a side, a 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, chile pepper and curry powder, and cook, stirring constantly,
for 1 minute more.

Add stock, the browned chicken and the sweet potatoes; return to
a simmer, and cook for about 1 hour, covered, until chicken is
cooked clear through with no traces of blood. Stew may be served
at this point or may continue to cook over very low heat for 1 to
2 hours longer. Just before serving, add the coconut milk and
continue to cook for 1 minute. Remove from heat, add the cilantro,
mix well and serve.


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