Chicken, Sweet Potato & Peanut Stew

Rich. Comforting. One-pot.

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 sauce, the star of the dish is Shemin’s Indian Curry Paste, doing all the heavy lifting.

Perfect for batch cooking, freezing, and easy midweek dinners.

Serves: 4–6
Prep time: 10 minutes
Cook time: 45–55 minutes
Freezer-friendly

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The star of the show

Gluten free

Shemin's Medium Indian Curry Paste

Shemin’s Medium Curry Paste is our multi award-winning paste, made to our family recipe. It brings together warming spices with a gentle, balanced heat. As it cooks, it builds a rich, comforting flavour that works beautifully with everything from chicken to vegetables.

(66)

Medium

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£4.75

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

How to make Chicken, Sweet Potato & Peanut Stew

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.

Tips

Tips:

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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Loved by curry enthusiast globally

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Always great

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I'm a long time customer and keep coming back for the great taste and convenience.

Verified curry lover

you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste

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Excellent

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Fabulous!!

Verified curry lover

This is my 3rd or 4th order so that says everything! Wonderful products. Real ingredients making incredible flavours. The 'go to ' place for the real thing. Thank you team.…

Verified curry lover

Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…

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Easy to navigate website & fantastic products. Thank you

Verified curry lover

WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

Chicken, Sweet Potato & Peanut Stew

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