🧂 Ingredients
- 1.5 kg Chicken pieces(bone-in, skin-on)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 800 g Tomatoes(crushed or pureed)
- 150 g Peanut butter(smooth, unsweetened)
- 3 tbsp Vegetable oil
- 500 ml Chicken broth
- 2 tsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season chicken pieces generously with salt and pepper.
- 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
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Stir in minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Add the crushed tomatoes, curry powder, turmeric, and cumin. Cook for 5 minutes, stirring occasionally, until the tomato mixture darkens slightly.
- 6
In a separate bowl, whisk the peanut butter with the chicken broth until smooth. Pour this mixture into the pot.
- 7
Return the browned chicken pieces to the pot. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- 8
Adjust seasoning with salt and pepper as needed. The sauce should be thick and rich.
- 9
Serve hot, garnished with fresh cilantro. It pairs well with rice or boiled plantains.
💡 Pro Tips
- ✓For a smoother sauce, you can blend the tomato and peanut butter mixture before adding it to the pot.
- ✓Adjust the amount of peanut butter to your preference for richness.
- ✓If the stew becomes too thick, add a little more chicken broth or water.
🔄 Variations
- Add chopped bell peppers or carrots for extra vegetables.
- For a spicier kick, add a chopped chili pepper along with the garlic and ginger.