Oil
1 onion, chopped
2 cloves garlic, chopped
1tsp ginger
1tsp cayenne
2tsp coriander
1.5tsp chili flakes
400g chicken breast, cubed
2 cups chicken stock
175g creamy peanut butter
1 can (400g) tomatoes
1-2 sweet potatoes (1 large or 2 medium)
1 laurel leaf
salt, pepper
2dl salted peanuts, chopped
Fresh parsley
In a pot, warm oil and cook onion and garlic until fragrant and just starting to go soft. Add all spices and cook for about 30 seconds before adding the chicken. Brown at high heat for 3-4 minutes.
Add stock, peanut butter, tomatoes, potato and the laurel leaf. Bring to a boil and leave to simmer for 30 minutes or until the potato is done. Remove the laurel leaf and add salt and pepper according to taste. Add half the peanuts and bring to a boil for about 1 minute.
Serve with rice, using the rest of the peanuts and parsley as garnish.
The Verdict
Not as good as it sounded, unfortunately. I liked it well enough, but that's about it... "well enough". It didn't have anything wrong with it, that I can point my finger at - I just didn't find it to be anything special either. Probably not a dish I'm likely to make again.
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