| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Malay |
|
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground cloves |
| 2 |
|
2 1/2-pound chickens, each cut into 8 pieces |
| 1/2 |
c |
Vegetable oil, approximately |
| 2 |
lg |
Yellow onions, thinly sliced |
| 3 |
tb |
Minced ginger |
| 2 |
tb |
Minced garlic |
| 5 |
tb |
Prepared curry powder |
| 2 |
tb |
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 |
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.
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 31
JAN 1995 2011 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
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