MALAY STYLE CHICKEN AND SWEET POTATO STEW

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Malay Style Chicken and Sweet Potato Stew image

Make and share this Malay Style Chicken and Sweet Potato Stew recipe from Food.com.

Provided by BetC3645

Categories     Stew

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup all-purpose flour
2 teaspoons cayenne pepper
2 teaspoons cinnamon
1 teaspoon ground cloves
6 tablespoons vegetable oil
2 large onions, peeled and thinly sliced
3 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 tablespoons minced chili peppers, of choice (optional)
5 tablespoons mild curry powder
3 pints chicken stock
4 sweet potatoes, peeled and large dice
1 cup coconut milk or 1 cup sour cream
salt
1/4 cup chopped cilantro
1 lb chicken parts (or more)

Steps:

  • In a small bowl, combine the flour, cayenne, cinnamon and cloves and mix well.
  • Dredge chicken in flour mixture.
  • In a large stockpot, heat the oil over medium-high heat until hot but not smoking.
  • Add the chicken pieces in single layer and cook until well browned (about 3-4 minutes), remove to platter.
  • Reduce the heat to medium, add the onion and cook until just begin to color (about 5 minutes).
  • Add the ginger, garlic, chili pepper and curry powder, and cook stirring constantly for one minute (At this point you can put it in a crockpot).
  • Add stock, the browned chicken and the sweet potatoes, return to a simmer and cook for about 1 hour, covered, until chicken is cooked through.
  • Stew may be served at this point or may continue to cook over very low heat for 1-2 hours or longer.
  • Just before serving, add the coconut milk, season to taste with salt and continue to cook for one more minute.
  • Removed from heat, add the cilantro and mix well.
  • You can serve in a bowl over rice or couscous.

Nutrition Facts : Calories 600.9, Fat 34.7, SaturatedFat 12.4, Cholesterol 65.9, Sodium 457.6, Carbohydrate 45.2, Fiber 6.3, Sugar 9.9, Protein 29

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