The word stew generally evokes thoughts of cold winter evenings with the fire blazing. So you might think I’m a bit strange for posting this one in Spring.
However, this is more of a light, nutty curry than a hearty-filling stew.
Chicken, spices, peanut butter, sweet potato and a few other goodies, all combine to make a tasty dinner.
I like to add a couple of red chilli peppers to mine to spice things up a bit, but if you’re serving this for kids, you can either:
- Reduce the chillies
- Replace the chillies with a tbsp of sweet chilli sauce
- Leave the heat out entirely
Whilst the peanut butter and coriander hint at a slightly Thai dish (Thai being one of my favourite cuisines – like this Mee Siam or this Laksa), it’s the addition of tomatoes, stock and sweet potato that really brings it closer to a more traditional African stew.
Serve it with some toasted peanuts, garlicky kale and boiled rice. Sooo good!
- 1 + ½ tbsp vegetable oil
- 1 large onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-sized piece of ginger, peeled and minced
- ¼ tsp salt
- ½ tsp black pepper
- 1 tsp cayenne pepper (optional)
- 1 tbsp ground coriander
- 2 red chilli peppers, finely chopped
- 1 bay leaf
- 4 chicken breasts, chopped into bite-size chunks
- 150g (1/2 cup plus 1 tbsp) smooth peanut butter
- 480ml (2 cups) chicken or vegetable stock (use bouillon for gluten free)
- 1 x 400g (14oz) can chopped tomatoes
- 1 large sweet potato, peeled and chopped into bite-size chunks
- 1 cup roughly chopped peanuts
- To Serve:
- Boiled rice
- Fresh coriander/cilantro
- Toasted peanuts*
- Garlicky kale**
- Heat the oil in a large frying pan or dutch oven. Add the onion and cook for 5 minutes on a medium heat until they start to soften. Add the garlic, ginger, salt, pepper, cayenne pepper, ground coriander, chilli peppers and bay leaf. Stir and cook for a further 2-3 minutes.
- Turn the heat up to high and add the chicken. Stir so the chicken is coated in the spices, and cook for 4-5 minutes, stirring regularly, until the chicken is sealed.
- Add the peanut butter, stock, canned tomatoes and sweet potato. Bring to the boil, turn down to a gentle simmer, then place a lid on the pan. Simmer for 30 minutes, stirring every so often.
- After 30 minutes, take off the lid, remove the bay leaf and add in the chopped peanuts. Cook for a further 2 minutes. (you can cook for longer with the lid off if you want the sauce to be thicker).
- Turn off the heat and serve with rice, coriander and toasted peanuts (and some kale if you like).
** To make the garlicky kale, simply add a large bag of washed kale to a pan with 1 clove of minced garlic, 3 tbsp butter and 3 tbsp water. Stir, then place a lid on the pan and heat on high for 2-3 minutes until the kale has wilted.
Tools used (fyi these are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps me to keep Kitchen Sanctuary running x)
|Cast Iron Casserole / Dutch Oven|