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: 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!
Equipment:
In order to make this recipe you will need:
Scottish Beef Stew Bigos Brazilian Fish Stew Irish Bunny Chow Beef Bourguignon Seafood Laksa Goulash
A good Kitchen knife. I have recently bought this Dalstrong one and love it. Chopping Board Microplane for mincing the ginger Measuring Spoons Garlic Press Dutch Oven Wooden or Silicon Coated Spoons. We have just bought these and love them. Rice Steamer.
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