Chicken, sweet potato and peanut curry
This is a bit of a hybrid between a curry and a stew, and has a great depth of flavour. The slow cooking will render down the chicken so it falls off the bone and the potato sweetens and thickens the sauce. The curry powder gives an aromatic twist, whilst the peanut butter gives the dish a nutty sweetness. This can be eaten on its own or with rice. Try it with Rice & peas – the two work well together.
Servings: people
Ingredients
- 450 grams chicken thighs, legs, wings
- 1 whole Onion peeled & chopped
- 5 cloves garlic peeled & chopped
- 10 grams ginger peeled & chopped
- 1 whole sweet potato peeled & chopped
- 150 grams Peanut butter
- 1 stock cubes chicken stock 250ml
- 10 grams Curry powder
- 5 grams Fresh coriander
- 1 whole Red Chilli deseeded and diced
- 50 grams peanuts chopped
- 10 grams Fresh coriander chopped
- 13 ml Vegetable oil tablespoon
- 1 tin Tomatoes
- 5 grams Tomato puree teaspoon
- 5 grams Chilli Flakes teaspoon
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Prep Time: 20
Cook Time: 1 hour
- Heat the oil and brown the chicken on all sides, then remove from pan.
- Toss the onion, garlic and ginger into the pan and sweat for a couple of minutes. Add the curry powder and coriander, stirring through.
- Add the sweat potato, coating them, then the tomatoes and tomato puree, stirring through.
- Pour in the chicken stock and add chilli (if you want a bit more heat add the flakes too) and the peanut butter.
- Turn the heat down to a simmer and cook for about 1 hour 30 minutes, or until chicken is falling off the bone.
- Dress with peanuts and fresh coriander and serve on its own or with rice.
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