Ingredients:
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)
Directions:
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.
Servings: 6
Time preparation: 35 min.
Time total: 95 min.