Chicken, Sweet Potato & Peanut Stew | Shemins

Name: Chicken, Sweet Potato & Peanut Stew | Shemins
Ingredients: 1 tbsp vegetable oil; 8 chicken thighs (approx. 800g); 2 red onions, finely chopped; 1 pot (100g) Shemin’s Indian, Massaman, Tikka or Goan Curry Paste; 500g sweet potato, roughly chopped; 120g peanut butter; 500ml chicken stock; 1 x 400g tin chopped tomatoes; 200g peppers (frozen or fresh); Handful of chopped coriander; Chopped peanuts, to serve; Optional: pinch of salt, squeeze of lime or lemon to finish; Brown the chicken – Heat the oil in a large pan over a medium heat. Brown the chicken thighs all over for about 5 minutes, then remove and set aside.; Soften the onions – Reduce the heat to medium–low. Add the onions to the pan and cook for 10–12 minutes until softened but not coloured.; Cook the curry paste – Add Shemin’s Indian Curry Paste with a splash of water and cook gently for 2 minutes, stirring to release the spices. Add a little more water if the mixture starts to stick.; Build the stew – Stir in the sweet potato and cook for a couple of minutes to coat in the sauce. Add the peanut butter, followed by the chicken stock and chopped tomatoes. Mix well.; Simmer – Add the peppers, return the chicken to the pan and simmer uncovered for 25–35 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.; Finish & serve – Scatter over the chopped coriander and peanuts. Taste and adjust seasoning, adding a squeeze of lime or lemon if you like. Serve hot.; Too thick? Add a splash of water or stock to loosen the sauce.; Too thin? Simmer uncovered for a few extra minutes.; Extra depth: This stew tastes even better the next day.; Swap it up: Works well with leftover roast chicken or chickpeas for a veggie version.

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This warming chicken, sweet potato & peanut stew is full of deep, rounded flavour with minimal effort. Gently spiced and finished with peanut butter for a silky

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Ingredients

1 tbsp vegetable oil
8 chicken thighs (approx. 800g)
2 red onions, finely chopped
1 pot (100g) Shemin’s Indian, Massaman, Tikka or Goan Curry Paste
500g sweet potato, roughly chopped
120g peanut butter
500ml chicken stock
1 x 400g tin chopped tomatoes
200g peppers (frozen or fresh)
Handful of chopped coriander
Chopped peanuts, to serve
Optional: pinch of salt, squeeze of lime or lemon to finish
Brown the chicken – Heat the oil in a large pan over a medium heat. Brown the chicken thighs all over for about 5 minutes, then remove and set aside.
Soften the onions – Reduce the heat to medium–low. Add the onions to the pan and cook for 10–12 minutes until softened but not coloured.
Cook the curry paste – Add Shemin’s Indian Curry Paste with a splash of water and cook gently for 2 minutes, stirring to release the spices. Add a little more water if the mixture starts to stick.
Build the stew – Stir in the sweet potato and cook for a couple of minutes to coat in the sauce. Add the peanut butter, followed by the chicken stock and chopped tomatoes. Mix well.
Simmer – Add the peppers, return the chicken to the pan and simmer uncovered for 25–35 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Finish & serve – Scatter over the chopped coriander and peanuts. Taste and adjust seasoning, adding a squeeze of lime or lemon if you like. Serve hot.
Too thick? Add a splash of water or stock to loosen the sauce.
Too thin? Simmer uncovered for a few extra minutes.
Extra depth: This stew tastes even better the next day.
Swap it up: Works well with leftover roast chicken or chickpeas for a veggie version.