Recipe by BetC
This is one of my family's favorites!!! Very aromatic and spicy delicious.
Top Review by Tim964
My pet peeve is when people change a recipe, and then post a review about it - especially when it is a negative review. I can't believe there has only been one review in 10 years, so I'm posting my review even though I did change up the recipe, however, my review is positive. This recipe was great. The flavors worked together perfectly. My change was to use boneless skinless chicken breasts cut into cubes rather than use whole chicken pieces. I cut down on the amount of flour, mixed in the spices, coated the chicken pieces with that and then browned them. Naturally, I had to adjust the cooking time for the chicken, but I did everything else according to the recipe. I'll definitely be making this again!
- 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
- 1⁄4 cup chopped cilantro
- 1 lb chicken parts (or more)
Directions See How It's Made
- 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.