Malay Style Chicken And Sweet Potato Stew Recipes

MALAY STYLE CHICKEN AND SWEET POTATO STEW

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.

CHICKEN AND SWEET POTATO STEW

Steps:

• In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
• Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken from skillet.
• Add onion to skillet; cook and stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until chicken in no longer pink and potatoes are tender, stirring occasionally.