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Chicken Yam Stew

A home-style Chicken Yam Stew made with All Purpose Flour, Cinnamon, Vegetable Oil For Frying, Garlic Minced, and Curry Powder. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 cup
• 2 tsp
• 6 tbsp
• 2 tbsp
• 5 tbsp
• 1 cup

Method (preview)

1. 1

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

2. 2

   Place chicken pieces in bag and shake.

3. 3

   In a large stockpot, heat the oil over med-high heat until hot but not smoking.

4. 4

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

5. 5

   Cook until well-browned, about 3 to 4 minutes a side, a remove to a platter.

6. 6

   Reduce the heat to medium, add the onions and cook until they just begin to color, about 5 minutes.

7. 7

   Add the ginger, garlic, chile pepper and curry powder, and cook, stirring constantly, for 1 minute more.

8. 8

   Add stock, the browned chicken and the sweet potatoes; return to a simmer, and cook for about 1 hour, covered, until chicken is cooked clear through with no traces of blood.

9. 9

   Stew may be served at this point or may continue to cook over very low heat for 1 to 2 hours longer.

10. 10

    Just before serving, add the coconut milk and continue to cook for 1 minute.

11. 11

    Remove from heat, add the cilantro, mix well and serve.