👨‍🍳 作り方

1. 1

   Rinse the chicken pieces and pat them dry.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken and set aside.

3. 3

   In the same pot, add the chopped onion and sauté until softened and golden brown. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.

4. 4

   Stir in the chopped tomatoes and cook until they break down and form a thick sauce, about 5 minutes.

5. 5

   Add paprika, dried chili flakes, ground coriander, ground cumin, and turmeric powder. Stir to combine and cook for 1 minute to release the spices' aroma.

6. 6

   Return the browned chicken pieces to the pot and stir to coat them with the spice mixture.

7. 7

   Pour in 4 cups of water and bring the stew to a boil. Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, stirring occasionally.

8. 8

   In a small bowl, whisk the peanut butter with a little warm water to create a smooth paste. Add this peanut butter paste to the stew and stir well to combine.

9. 9

   Continue to simmer the stew, uncovered, for another 15 minutes, or until the chicken is tender and the sauce has thickened. Season with salt to taste.