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.