🧂 Ingredients
- 1 whole (about 3-4 lbs) Chicken(cut into pieces)
- 2 tbsp Vegetable oil
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tbsp Ginger(fresh, grated)
- 2 medium Tomatoes(chopped)
- 1 tsp Paprika
- 1 tsp Dried red chili flakes(adjust to taste)
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 0.5 tsp Turmeric powder
- Salt(to taste)
- 4 cups Water
- 0.5 cup Unsalted peanut butter
👨🍳 Instructions
- 1
Rinse the chicken pieces and pat them dry.
- 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
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
Stir in the chopped tomatoes and cook until they break down and form a thick sauce, about 5 minutes.
- 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
Return the browned chicken pieces to the pot and stir to coat them with the spice mixture.
- 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
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
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.
💡 Pro Tips
- ✓Using bone-in, skin-on chicken adds more flavor to the stew.
- ✓Ensure you use unsalted peanut butter to control the saltiness of the dish.
- ✓You can add other vegetables like bell peppers or carrots for extra flavor and nutrition.
🔄 Variations
- For a spicier stew, increase the amount of dried red chili flakes.
- Some recipes include a tablespoon of tomato paste for added depth of flavor.