Ingredients

The following ingredients have 4 Servings
  • 3 cups shredded roasted chicken
  • 1 1/2 cups natural peanut butter ((I used freshly ground bought specifically for this recipe))
  • 28 oz canned diced tomatoes or 3 1/2 cups chopped fresh tomatoes ((I used canned))
  • 1 T curry powder, (plus more to taste)
  • 1 t paprika or cayenne powder, (depending on heat preference (or a blend of both))
  • 4 cups sweet potato stock ((see recipe below))
  • salt to taste, (starting with hefty pinch of kosher salt)
  • 1/2 cup chopped roasted peanuts ((start with slightly less salt if using salted))
  • 1/4 cup chopped cilantro

Instruction

  • Place everything but the peanuts and cilantro into a large Dutch oven or soup pot. Bring to a boil over medium heat, stirring.
  • Once the peanut butter has blended with the stew from the stirring, reduce the heat and simmer gently for 20 minutes, stirring occasionally.
  • Taste for more curry powder and salt--keep in mind though that if your peanuts are salted you want it a little under-salted.
  • Ladle into bowls and garnish with chopped roasted peanuts and chopped cilantro.