Malay Style Chicken and Sweet Potato Stew
A Malaysian stew of chicken, potatoes and coconut milk, seasoned with cayenne and cinnamon and slow-cooked.
1 hr 35 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 35 min · Cook 60 min · 95 min total
- medium
- 1
In a small bowl, combine the flour, cayenne, cinnamon and cloves and mix well. Dredge chicken in flour mixture.
- 2
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.
- 3
Reduce the heat to medium, add the onion and cook until just begin to color (about 5 minutes).
- 4
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).
- 5
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.
- 6
Stew may be served at this point or may continue to cook over very low heat for 1-2 hours or longer.
- 7
Just before serving, add the coconut milk, season to taste with salt and continue to cook for one more minute.
- 8
Removed from heat, add the cilantro and mix well. You can serve in a bowl over rice or couscous.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
