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Prep 10 mins
Cook 55 mins
A tasty, medium-hot stew of chicken, peanut butter, and tomatoes. Adapted from "Flavors of Africa Cookbook" by Dewitt, Wilan & Stock (1998). Note that the amount of chicken broth is approximate... you want the broth to barely cover the chicken.
- 1⁄2 cup water
- 2 chicken breasts, cut into 1-inch cubes
- 4 inches fresh gingerroot, peeled and finely diced
- 2 teaspoons yellow curry powder
- 2 tablespoons crushed red pepper flakes
- 1 onion, roughly chopped
- 1 cup chunky peanut butter
- 2 tablespoons tomato paste
- 2 tomatoes, diced (or 1 can diced tomatoes)
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3 cups chicken broth
- You will need a large skillet with a lid, or a large thick-bottomed pot with a lid.
- Into the skillet, place the water, chicken, ginger, curry, red pepper, and onions.
- Saute on medium-high heat for 15 minutes, stirring occasionally to prevent burning and to get even cooking.
- Add remaining ingredients, stir well to mix, and bring to the boil. Then reduce heat and simmer, covered, for 40 minutes.
- Serve over rice.