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Malay style Chicken and Sweet Potato Stew

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Ingredients
  • 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
Instructions

Serves 6 to 8. 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.

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