Malay-style Chicken and Sweet Potato Stew
Serves 6 to 8
1/2 cup all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 2 1/2-pound chickens, each cut into 8 pieces
1/2 cup vegetable oil, approximately
2 large yellow onions, thinly sliced
3 tablespoons minced ginger
2 tablespoons minced garlic
5 tablespoons prepared curry powder
2 tablespoons minced fresh red or green chili pepper of your choice
1 to 2 quarts chicken stock
4 sweet potatoes, cut into large chunks
1 cup unsweetened coconut milk
1/4 cup chopped fresh cilantro
In a small bowl, combine the flour, cayenne, cinnamon and cloves
and mix well.
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.
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.
Add the coconut milk and continue to cook for 1 minute. Remove from
the heat, add cilantro and serve.