Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           all-purpose flour
   1      teaspoon      cayenne pepper
   1      teaspoon      ground cinnamon
   1      teaspoon      ground cloves
   3      pound         chicken -- 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 chile pepper of
                        -- your choice
   2      quarts        chicken stock -- (see note)
   4                    sweet potatoes -- cut into large
                        -- chunks
   1      cup           unsweetened coconut milk
     1/4  cup           chopped fresh cilantro

Preparation:

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 chile 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.