Malaysian Style Chicken

 The original recipe calls for cooking the dish for over an hour. I have shortened the cook and prep time considerably in my version.

Measurements are approximate.

1/4 cup flour
1 t cayenne pepper
1/2 t cinnamon
1/4 t cloves
1 lb skinless chicken thighs
vegetable oil for frying
1 small onion, chopped
1/2 green pepper, chopped
1/2" fresh ginger, minced
2 cloves garlic, minced
1 t curry powder
2 cups chicken broth
1 sweet potato, peeled and diced
1 cup coconut milk
1/4 cup snipped fresh cilantro

In a small container with a tight fitting lid, combine flour and spices.
Add chicken and shake til chicken is well covered. Set aside.

In a large cast iron skillet, heat the oil over medium high heat til hot but not smoking. Add the chicken and fry til well browned on each side, about 5 minutes per side. Remove chicken and set aside.
Pour off all but about 2 T oil. Reduce the heat to medium. Stir in onions and green pepper, and cook til softened, about 10 minutes. Add the ginger, garlic and curry and cook, stirring constantly, for another minute or so.

Add the broth and chicken; return to a simmer and cook for 15 minutes.  Stir in sweet potato and simmer til chicken is cooked through and sweet potato is tender.

Add the coconut milk and heat through.

Remove skillet from heat and stir in cilantro.

Spicy and delicious!


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