Ingredients Jump to Instructions ↓

  1. Malay-Style Chicken and Sweet Potato Stew

  2. 1/2 cup all-purpose flour

  3. 2 teaspoons cayenne

  4. 2 teaspoons cinnamon

  5. 1 teaspoon ground cloves

  6. 8 chicken legs, skinned

  7. 6 tablespoons vegetable oil, for frying

  8. 2 large onions

  9. 3 tablespoons ginger, minced

  10. 2 tablespoons garlic, minced

  11. 2 tablespoons chiles, minced

  12. 5 tablespoons curry powder

  13. 3 pints chicken stock

  14. 4 sweet potatoes, peeled, large dice

  15. 1 cup coconut milk, unsweetened

  16. 1/4 cup cilantro, chopped

  17. In a bag, combine the flour, cayenne, cinnamon and cloves, and mix

  18. well. Place chicken pieces in bag and shake. In a large stockpot,

  19. heat the oil over med-high heat until hot but not smoking. Add

  20. the chicken pieces in a single layer, in several batches if necessary.

  21. 3 to 4 minutes a side, a remove to

  22. a platter. Reduce the heat to medium, add the onions and cook

  23. until they just begin to color, about 5 minutes. Add the ginger,

  24. garlic, chile pepper and curry powder, and cook, stirring constantly,

  25. for 1 minute more.

  26. Add stock, the browned chicken and the sweet potatoes; return to

  27. a simmer, and cook for about 1 hour, covered, until chicken is

  28. cooked clear through with no traces of blood. Stew may be served

  29. at this point or may continue to cook over very low heat for 1 to

  30. 2 hours longer. Just before serving, add the coconut milk and continue to cook for 1 minute. Remove from heat, add the cilantro,

  31. mix well and serve.


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