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.
1 1/2 tbsp vegetable oil, 1 large onion
Add the garlic, ginger, salt, pepper, cayenne pepper, ground coriander, chilli peppers and bay leaf. Stir and cook for a further 2-3 minutes.
2 cloves garlic, 1 thumb-sized piece of ginger, 1/4 tsp salt, 1/2 tsp black pepper, 1 tsp cayenne pepper, 1 tbsp ground coriander, 2 red chilli peppers, 1 bay leaf
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.
4 chicken breasts
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.
150 g (1/2 cup + 1 tbsp) smooth peanut butter, 480 ml (2 cups) chicken or vegetable stock, 400 g (14 oz) can chopped tomatoes, 1 large sweet potato
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).
110 g (1 cup) roughly chopped peanuts
Turn off the heat and serve with rice, coriander and toasted peanuts (and some kale if you like).
* To make the toasted peanuts, simple dry-fry them in a hot pan for a minute or two (keep and eye on them, as the burn quickly). When they're browned, place on a plate to cool. ** 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.