Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz All-purpose flour

  2. 1 teaspoon 5ml Cayenne pepper

  3. 1 teaspoon 5ml Ground cinnamon

  4. 1 teaspoon 5ml Ground cloves

  5. 2 Chickens - each Into 8 pieces 1/2 cup 118ml Vegetable oil - approximately

  6. 2 cups 125g / 4.4oz Yellow onions - thinly sliced (large)

  7. 3 tablespoons 45ml Minced ginger

  8. 2 tablespoons 30ml Minced garlic

  9. 5 tablespoons 75ml Prepared curry powder

  10. 2 tablespoons 30ml Minced fresh red or green - chili pepper of your

  11. 2 Chicken stock - (see note)

  12. 4 Sweet potatoes - cut into Chunks

  13. 1 cup 237ml Unsweetened coconut milk

  14. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 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.

  4. 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.


Send feedback