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Chicken & ground nut stew


  • Heat a thin layer of oil in a heavy-bottomed pan and cook the chicken, covered, until browned. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion and garlic until tender, stirring and scraping the bottom of the pot as you do so.
  • Then add the bay leaves, curry powder, thyme, chilli paste, salt and pepper. Briefly cook to toast the spices.
  • Add the tomatoes and about 2 cups stock. Stir well, bring to the boil and turn the heat right down.
  • Then return the chicken (skin side up) and gently cook for about 30-40 mins, turning regularly and adding more stock if needed.
  • When ready, remove the chicken and thyme.
  • Add the peanut butter to the pan and briefly cook, regularly stirring. Taste for seasoning.
  • Serve with a garnish of fresh thyme sprigs on top and steamed rice on the side.


  • olive oil
  • 8 chicken thighs on the bone
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 2 bay leaves
  • 1 tspn good quality curry powder
  • 2 fresh thyme sprigs
  • 1-2 tspn chilli paste
  • sea salt & freshly ground pepper
  • 1 can diced tomatoes
  • 2-3 cups chicken stock
  • ¼ cup fresh organic peanut butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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