1/2 c All purpose flour

1 ts Cayenne pepper

1 ts Ground cinnamon

1 ts 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

well. 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 On 31 JAN 1995 2011 GMT