👨‍🍳 作り方

1. 1

   Season chicken pieces with salt and pepper.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, then remove and set aside.

3. 3

   Add chopped onion to the pot and sauté until softened, about 5-7 minutes.

4. 4

   Stir in minced garlic and grated ginger, and cook for another minute until fragrant.

5. 5

   Add crushed tomatoes, cumin, coriander, and cayenne pepper. Cook for 5 minutes, stirring occasionally.

6. 6

   In a separate bowl, whisk the peanut butter with a little warm water or chicken broth until smooth. This helps prevent lumps.

   💡 プロのコツ: Ensure the peanut butter mixture is smooth before adding to the pot.
7. 7

   Return the browned chicken to the pot. Pour in the remaining chicken broth and the smooth peanut butter mixture. Stir well to combine.

   💡 プロのコツ: Add more broth if the sauce is too thick.
8. 8

   Bring the stew to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and the sauce has thickened.

   💡 プロのコツ: Stir occasionally to prevent sticking.
9. 9

   Taste and adjust seasoning with salt and pepper if needed. Serve hot.