Malay Style Chicken and Sweet Potato Stew

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“This is one of my family's favorites!!! Very aromatic and spicy delicious.”
1hr 35mins

Ingredients Nutrition


  1. In a small bowl, combine the flour, cayenne, cinnamon and cloves and mix well.
  2. Dredge chicken in flour mixture.
  3. In a large stockpot, heat the oil over medium-high heat until hot but not smoking.
  4. Add the chicken pieces in single layer and cook until well browned (about 3-4 minutes), remove to platter.
  5. Reduce the heat to medium, add the onion and cook until just begin to color (about 5 minutes).
  6. 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).
  7. 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.
  8. Stew may be served at this point or may continue to cook over very low heat for 1-2 hours or longer.
  9. Just before serving, add the coconut milk, season to taste with salt and continue to cook for one more minute.
  10. Removed from heat, add the cilantro and mix well.
  11. You can serve in a bowl over rice or couscous.

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