West African Chicken Peanut Stew (Hkatenwan) |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A tasty, medium-hot stew of chicken, peanut butter, and tomatoes. Adapted from Flavors of Africa Cookbook by Dewitt, Wilan & Stock (1998). Note that the amount of chicken broth is approximate... you want the broth to barely cover the chicken. Ingredients:
1/2 cup water |
2 chicken breasts, cut into 1-inch cubes |
4 inches fresh gingerroot, peeled and finely diced |
2 teaspoons yellow curry powder |
2 tablespoons crushed red pepper flakes |
1 onion, roughly chopped |
1 cup chunky peanut butter |
2 tablespoons tomato paste |
2 tomatoes, diced (or 1 can diced tomatoes) |
1 teaspoon salt |
1/2 teaspoon black pepper |
3 cups chicken broth |
Directions:
1. You will need a large skillet with a lid, or a large thick-bottomed pot with a lid.
2. Into the skillet, place the water, chicken, ginger, curry, red pepper, and onions.
3. Saute on medium-high heat for 15 minutes, stirring occasionally to prevent burning and to get even cooking.
4. Add remaining ingredients, stir well to mix, and bring to the boil. Then reduce heat and simmer, covered, for 40 minutes.
5. Serve over rice.
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