← All recipes

Malay-Style Chicken and Sweet Potato Stew

Malay-Style Chicken and Sweet Potato Stew is built on All Purpose Flour, Cayenne, Cinnamon, Ground, and Chicken Legs Skinned. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 2 tsp
• 2 tsp
• 1 tsp
• 8
• 6 tbsp
• 2
• 3 tbsp
• 2 tbsp
• 2 tbsp
• 5 tbsp
• 3 pt
• 4
• 1 cup
• 1/4 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.