The word stew generally evokes thoughts of cold winter evenings with the fire blazing. So you might think I'm a bit strange for posting this one in Spring.
However, this is more of a light, nutty curry than a hearty-filling stew.
Chicken, spices, peanut butter, sweet potato and a few other goodies, all combine to make a tasty dinner.
I like to add a couple of red chilli peppers to mine to spice things up a bit, but if you're serving this for kids, you can either:
- Reduce the chillies
- Replace the chillies with a tbsp of sweet chilli sauce
- Leave the heat out entirely
Whilst the peanut butter and coriander hint at a slightly Thai-flavour-inspired dish (Thai being one of my favourite cuisines - like this Mee Siam , Yellow Curry, Peanut Pork or this Laksa), it's the addition of tomatoes, stock and sweet potato that really brings it closer to a more traditional African stew.
Serve this dish with some toasted peanuts, garlicky kale and boiled rice. Sooo good!
Chicken, Sweet Potato and Peanut Stew
- 1 ½ tbsp vegetable oil
- 1 large onion - peeled and chopped
- 2 cloves garlic - peeled and minced
- 1 thumb-sized piece of ginger - peeled and minced
- ¼ tsp salt
- ½ tsp black pepper
- 1 tsp cayenne pepper - optional
- 1 tbsp ground coriander
- 2 red chilli peppers - finely chopped
- 1 bay leaf
- 4 chicken breasts - chopped into bite-size chunks
- 150 g smooth peanut butter
- 480 ml chicken or vegetable stock (use bouillon for gluten free)
- 400 g can chopped tomatoes
- 1 large sweet potato - peeled and chopped into bite-size chunks
- 1 cup roughly chopped peanuts
- Boiled rice
- Fresh coriander/cilantro
- Toasted peanuts*
- Garlicky kale**
- Heat the oil in a large frying pan or dutch oven. Add the onion and cook for 5 minutes on a medium heat until they start to soften. Add the garlic, ginger, salt, pepper, cayenne pepper, ground coriander, chilli peppers and bay leaf. Stir and cook for a further 2-3 minutes.
- Turn the heat up to high and add the chicken. Stir so the chicken is coated in the spices, and cook for 4-5 minutes, stirring regularly, until the chicken is sealed.
- Add the peanut butter, stock, canned tomatoes and sweet potato. Bring to the boil, turn down to a gentle simmer, then place a lid on the pan. Simmer for 30 minutes, stirring every so often.
- After 30 minutes, take off the lid, remove the bay leaf and add in the chopped peanuts. Cook for a further 2 minutes. (you can cook for longer with the lid off if you want the sauce to be thicker).
- Turn off the heat and serve with rice, coriander and toasted peanuts (and some kale if you like).
** To make the garlicky kale, simply add a large bag of washed kale to a pan with 1 clove of minced garlic, 3 tbsp butter and 3 tbsp water. Stir, then place a lid on the pan and heat on high for 2-3 minutes until the kale has wilted. Nutrition info is for one serving of this recipe, and does not include the serving suggestions of rice, toasted peanuts or garlicky kale.
In order to make this recipe you will need:
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