* Exported from MasterCook * Malay Style Chicken & Sweet Potato Stew Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Stews Indonesian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c All-purpose flour 1 ts Cayenne pepper 1 ts Ground cinnamon 1 ts Ground cloves 5 lb Chicken (2) -- - each cut into 8 pieces 1/2 c Vegetable oil (approximate) 2 lg Yellow onions -- thinly sliced 3 tb Ginger -- minced 2 tb Garlic -- minced 5 tb Prepared curry powder 2 tb Fresh red or green chiles -- - minced 2 qt Chicken stock (see note) 4 Sweet potatoes -- - cut into large chunks 1 c Unsweetened coconut milk 1/4 c Fresh cilantro -- chopped 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 chiles, 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 1 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. 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: Rebecca Radnor Posted by: Mark Alexander , Jan 31, 1995 Recipe FROM: rec.food.recipes or rec.food.cooking - - - - - - - - - - - - - - - - - -