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 firstname.lastname@example.org (Rebecca Radnor) On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER On 31 JAN 1995 2011 GMT
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 75 (61%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 144.6mg||5 %|
|Potassium 196mg||5 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 10g|
|Protein 2.3g||3 %|
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Calories per serving: 122
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