Malay-Style Chicken And Sweet Potato Stew

Course : Curry
Serves: 6
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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 garlic minced
5 tablespoons prepared curry powder
2 tablespoons minced fresh red or green chile pepper of your choice
2 quarts chicken stock -- (see note)
4 medium sweet potatoes -- cut into large chunks
1 cup unsweetened coconut milk
1/4 cup chopped fresh cilantro

Preparation / Directions:

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.

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