Malay-Style Chicken and Sweet Potato Stew
Source: New York Times (11/30/94)
Servings: 8

1/2 cup all-purpose flour
2 teaspoons cayenne
2 teaspoons cinnamon
1 teaspoon ground cloves
8 chicken legs -- skinned
6 tablespoons vegetable oil -- for frying
2 large onions
3 tablespoons ginger -- minced
2 tablespoons garlic -- minced
2 tablespoons chiles -- minced
5 tablespoons curry powder
3 pints chicken stock
4 sweet potatoes -- peeled, large dice
1 cup coconut milk -- unsweetened
1/4 cup cilantro -- chopped

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

Place chicken pieces in bag and shake. In a large stockpot, heat the oil over med-high heat until hot but not smoking. Add the chicken pieces in a single layer, in several batches if necessary. Cook until well-browned, about 3 to 4 minutes a side, a 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, chile pepper and curry powder, and cook, stirring constantly, for 1 minute more.

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

Just before serving, add the coconut milk and continue to cook for 1 minute. Remove from heat, add the cilantro, mix well and serve.