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Malay Style Chicken And Sweet Potato

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Ingredients

Adjust Servings:
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

Nutritional information

600.9
Calories
312 g
Calories From Fat
34.7 g
Total Fat
12.4 g
Saturated Fat
65.9 mg
Cholesterol
457.6 mg
Sodium
45.2 g
Carbs
6.3 g
Dietary Fiber
9.9 g
Sugars
29 g
Protein
519g
Serving Size

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Malay Style Chicken And Sweet Potato

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    Cuisine:

    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!

    • 115 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Malay Style Chicken and Sweet Potato Stew,This is one of my family’s favorites!!! Very aromatic and spicy delicious.,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!,This was awesome! very flavorful and made the house smell great! I served basmati rice with it. There wasn’t anything left.


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    Steps

    1
    Done

    In a Small Bowl, Combine the Flour, Cayenne, Cinnamon and Cloves and Mix Well.

    2
    Done

    Dredge Chicken in Flour Mixture.

    3
    Done

    in a Large Stockpot, Heat the Oil Over Medium-High Heat Until Hot but not Smoking.

    4
    Done

    Add the Chicken Pieces in Single Layer and Cook Until Well Browned (about 3-4 Minutes), Remove to Platter.

    5
    Done

    Reduce the Heat to Medium, Add the Onion and Cook Until Just Begin to Color (about 5 Minutes).

    6
    Done

    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
    Done

    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
    Done

    Stew May Be Served at This Point or May Continue to Cook Over Very Low Heat For 1-2 Hours or Longer.

    9
    Done

    Just Before Serving, Add the Coconut Milk, Season to Taste With Salt and Continue to Cook For One More Minute.

    10
    Done

    Removed from Heat, Add the Cilantro and Mix Well.

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    Grace White

    Pastry prodigy whipping up delicate and delicious pastries with finesse.

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