| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Malay |
|
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1 |
t |
Cayenne pepper |
| 1 |
t |
Ground cinnamon |
| 1 |
t |
Ground cloves |
| 2 |
|
2 1/2-pound chickens, each |
|
|
cut into 8 pieces |
| 1/2 |
c |
Vegetable oil, approximately |
| 2 |
|
Yellow onions, thinly sliced |
| 3 |
T |
Minced ginger |
| 2 |
T |
Minced garlic |
| 5 |
T |
Prepared curry powder |
| 2 |
T |
Minced fresh red or green |
|
|
chili pepper of your |
|
|
choice |
| 2 |
qt |
Chicken stock, see note |
| 4 |
|
Sweet potatoes, cut into |
|
|
large chunks |
| 1 |
c |
Unsweetened coconut milk |
| 1/4 |
c |
Chopped fresh cilantro |
|
|
JAN 1995 2011 GMT |
INSTRUCTIONS
In a small bowl, combine the flour, cayenne, cinnamon and cloves and
mix well. 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. 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.
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. Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER
<MARK@ALEXR.DEMON.CO.UK> On From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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