Ingredients

The following ingredients have 6 Servings
  • 1 1/2 tbsp vegetable oil
  • 1 large onion (peeled and chopped)
  • 2 cloves garlic (peeled and minced)
  • 1 thumb-sized piece of ginger (peeled and minced)
  • 1/4 tsp salt
  • 1/2 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)
  • 150 g smooth peanut butter
  • 480 ml chicken or vegetable stock (use bouillon for gluten free)
  • 400 g can chopped tomatoes
  • 1 large sweet potato (peeled and chopped into bite-size chunks)
  • 1 cup roughly chopped peanuts
  • Boiled rice
  • Fresh coriander/cilantro
  • Toasted peanuts*
  • Garlicky kale**

Instruction

  • 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).