*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            All-purpose flour
    1       t            Cayenne pepper
    1       t            Ground cinnamon
    1       t            Ground cloves
    2                    2 1/2-pound chickens, each
                         -cut into 8 pieces
      1/2   c            Vegetable oil, approximately
    2       lg           Yellow onions, thinly sliced
    3       tb           Minced ginger
    2       tb           Minced garlic
    5       tb           Prepared curry powder
    2       tb           Minced fresh red or green
                         -chili pepper of your choice
    2       qt           Chicken stock (see note)
    4                    Sweet potatoes, cut into
                         -large chunks
    1       c            Unsweetened coconut milk
      1/4   c            Chopped fresh cilantro
   1. In a small bowl, combine the flour, cayenne, cinnamon and cloves and mix
   2. Dredge the chicken pieces in the spiced flour. In a large, wide
   stockpot, heat the oil over medium-high heat until hot but not smoking. Add
   the chicken pieces in a single layer, being careful not to crowd the
   pan-work in batches if necessary. Cook until well browned, 3 to 4 minutes
   per side. As the chicken is browned, remove to a platter.
   3. Reduce the heat to medium. Add the onions, and cook until they just
   begin to color, about 5 minutes. Add the ginger, garlic, curry powder, and
   chili and cook, stirring constantly, for 1 minute more. Add the stock, the
   browned chicken and the sweet potatoes, return to a simmer and cook for
   about an hour, covered, until a peek inside one of the pieces of chicken
   shows that it is cooked through.
   4. Add the coconut milk and continue to cook for 1 minute. Remove from the
   heat, add cilantro and serve.
   Tribune test kitchen note: We used only 1 quart of stock and believe that
   the stated amount would make an unacceptably thin stew.
   Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
   rec.food.cooking Submitted By MARK ALEXANDER <MARK@ALEXR.DEMON.CO.UK> On 31
   JAN 1995 2011 GMT
                    - - - - - - - - - - - - - - - - - -