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1 Tablespoon Peanut Oil
2 lbs boneless Chicken, cubed
1 Onion, chopped
1/4 cup chopped Carrots
1/4 cup chopped Celery
1 sweet Potato or Yam, cubed
2 Garlic Cloves, minced
1/2 teaspoon Curry Powder
1/2 teaspoon ground Coriander
1/2 teaspoon ground Cumin
1/2 teaspoon crushed Red Pepper Flakes
1/2 teaspoon ground Ginger
1/4 teaspoon Cinnamon
1 Bay Leaf
1 teaspoon Salt
2 cups Chicken Broth
1 tablespoon Tomato Paste
2/3 cup Peanut Butter
3 Tablespoons Lemon Juice
2 Roma Tomatoes, seeded and chopped
1 Bell Pepper, any color, cut into 1-inch pieces
1/4 cup Cilantro, chopped
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In a large, heavy pot, heat the oil on med-high. When hot, add the onions and sweet potatoes, stir and cook until onions are soft and translucent. Add chicken, cook til opaque. Stir in the garlic, curry powder, coriander, cumin, and crushed red chiles. Cook 1 minute. Add the carrots, celery, ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste. Bring the liquid to a boil, then cover and simmer on low for 45 minutes. When the stew has cooked for 45 minutes, stir in the peanut butter. Cook another 3 minutes, uncovered for the flavors to blend. Stir in the chopped tomato and bell pepper. Simmer until the tomatoes and pepper are softened but still retain their shape, 3 to 5 minutes. Stir in lemon juice. Serve with the chopped cilantro on the top, and additional red pepper flakes on the side, if desired.
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