👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and pepper.

   💡 プロのコツ: You can also add a pinch of curry powder to the chicken seasoning.
2. 2

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

3. 3

   Add the chopped onions to the same pot and sauté until softened and translucent.

4. 4

   Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.

5. 5

   Add the diced tomatoes (and chili pepper, if using). Cook, stirring occasionally, until the tomatoes have broken down and formed a sauce.

6. 6

   In a separate bowl, whisk the peanut butter with the chicken broth or water until smooth. This prevents lumps.

   💡 プロのコツ: Warm broth can help the peanut butter dissolve more easily.
7. 7

   Pour the peanut butter mixture into the pot with the tomatoes and onions. Stir well to combine.

   💡 プロのコツ: Ensure the heat is on low to prevent the peanut butter from sticking or burning.
8. 8

   Return the browned chicken pieces to the pot. Add the curry powder.

   💡 プロのコツ: Stir gently to coat the chicken in the sauce.
9. 9

   Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for 40-50 minutes, or until the chicken is cooked through and tender, and the sauce has thickened.

   💡 プロのコツ: Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more broth or water.
10. 10

    Adjust seasoning with salt and pepper to taste before serving.

    💡 プロのコツ: Serve hot with sadza or rice.