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