West African Chicken Peanut Stew (Hkatenwan)
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 118.29 ml water
- 2 chicken breasts, cut into 1-inch cubes
- 4 inch fresh gingerroot, peeled and finely diced
- 9.85 ml yellow curry powder
- 29.58 ml crushed red pepper flakes
- 1 onion, roughly chopped
- 236.59 ml chunky peanut butter
- 29.58 ml tomato paste
- 2 tomatoes, diced (or 1 can diced tomatoes)
- 4.92 ml salt
- 2.46 ml black pepper
- 709.77 ml chicken broth
directions
- 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.
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RECIPE SUBMITTED BY
My favorite cookbook is The Essential Rice Cookbook.