1poundboneless chicken thighs 1 pound boneless chicken breast 14 oz sweet potatoes
14ozpotatoes
1onion
1jalapeño
1garlic clove
1 14ozcan diced tomatoes
2tbsptomato paste
thumb-size piece fresh ginger
2tspcurry powder
1tspground coriander seeds
2tbspbrown sugarmore if you like it sweeter 1 tbsp sweet chilli sauce
3/4cuppeanut butter
2cupschicken bouillon
1/2tspsalt
2tbspoil
Instructions
Chop the onion, a deseeded jalapeño and the garlic. Grate the ginger. Cut the chicken in bit-size pieces and season with salt and pepper. Peel and cut the potatoes and sweet potatoes in bit-size pieces as well.
Heat the oil and cook the chicken until it loses its rawness before adding the onion and jalapeño and cooking it for another 3 to 4 minutes. Add the garlic, ginger, curry powder and ground coriander seed. Add the tomato paste as well and cook for a minute to sweeten it up.
Transfer everything to your slow cooker before stirring in the peanut butter and pouring in the diced tomatoes, chicken broth, brown sugar and chill sauce. Stir to combine and add the potato and sweet potato chunks.
Sprinkle in half a tsp salt, put the lid on and cook on low for 8 hours. Once the stew is done you taste to check the seasoning. Add some more sugar if you like it sweet, a little cayenne if you like a bigger kick and some salt if your broth was bland.